Dairy-Free Picnic Potato Salad (Mayo-Free)
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
Serves: 6 servings
- ⅓ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅔ cup olive oil
- 3 pounds Idaho potatoes, unpeeled (about 7 medium)
- ½ pound cooked green beans, cut into 1-inch pieces
- 12 cherry tomatoes, halved
- 1 cup cooked corn kernels
- 2 hard boiled eggs, peeled and quartered (can omit for egg-free)
- ¼ cup minced celery (about 1 stalk)
- ¼ cup sliced black olives
- 2 tablespoons chopped fresh parsley
- In a medium bowl, whisk together the vinegar, mustard, garlic, salt, and pepper.
- While whisking, slowly drizzle in the olive oil, and whisk until emulsified.
- Bring 2 quarts of water to a boil in large pot.
- Boil the potatoes for about 15 minutes, or until just fork tender.
- Drain the potatoes and cool immediately under cold running water.
- While the potatoes are cooling, gently stir together the green beans, tomatoes, corn, eggs, and celery in a large salad bowl. bowl.
- Peel the cooled potatoes, and then cut each potato into 2-inch pieces.
- Add the potatoes to the salad bowl.
- Whisk the salad dressing again and drizzle it over the potato salad. Gently stir to evenly distribute the ingredients.
- Sprinkle the potato salad with olives and chopped parsley just before serving.
Serving size: 1/12 recipe Calories: 211 Fat: 12.5g Saturated fat: 1.9g Carbohydrates: 22.8g Sugar: 2.5g Sodium: 104mg Fiber: 4.1g Protein: 3.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/no-mayo-dairy-free-picnic-potato-salad
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