Dairy-Free Mustard Potato Salad
Author: Idaho Potato Commission
Recipe type: Side
Cuisine: American
Serves: 8 servings
- ½ cup vinegar
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons mustard
- 1 tablespoon water
- 2 cups olive oil
- Salt, to taste
- Fresh ground black pepper, to taste
- 4 medium Idaho russet potatoes, peeled
- 1 medium red or orange pepper, cut into 2-inch strips
- 1 medium onion, thinly sliced
- ½ cup Mustard Vinaigrette, plus additional as needed
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- In a medium bowl, whisk together the vinegar, lemon juice, mustard, and water until frothy.
- Whisk the mixture continuously as you very slowly add a steady stream of the oil. Continue whisking until all oil is incorporated.
- Season the vinaigrette to taste with salt and pepper.
- Boil the potatoes in lightly salted water, until tender.
- Slice the cooked potatoes and place in a salad serving bowl. You can halve or quarter the slices if they are too big.
- Scatter the sliced bell pepper and onion over the potatoes, and pour on about ½ cup vinaigrette.
- Using your hands, gently mix the salad until each potato slice is coated with vinaigrette and the onions and peppers are well distributed.
- Taste the potato salad and season with salt and freshly ground pepper, as desired.
- Let the salad stand for at least 1 hour.
- Before serving, taste the potato salad again and add more vinaigrette, if desired.
Sodium Note: The sodium amount listed in the nutrition facts is for ¼ teaspoon of salt. The sodium level will vary if you add more or less.
Serving size: ⅛ recipe Calories: 158 Fat: 8.7g Saturated fat: 1.3g Carbohydrates: 19.3g Sugar: 2.6g Sodium: 81mg Fiber: 3.1g Protein: 2.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-mustard-potato-salad
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