Today I am posting my recipe for potato salad! It's definitely not your traditional mayonnaise covered, hard boiled egg and chopped pickle laden pile of mush. I use baby red and yellow potatoes, boil them until tender and then toss them in a tangy vinegrette of wine vinegar, Dijon mustard and fresh dill. SOOO tasty and such a nice change from the goop you are used to seeing at back yard BBQ's (my apologies to those who like the tradish variety, you can always add 1/2 cup vegenaise to the dressing instead of the olive oil and maybe a chopped pickle or two if you mussssst).
Potato Salad a la Vinegrette
Ingredients:
-1 bag baby yellow fleshed potatoes
-1 bag baby red skinned creamer potatoes
-1/4 cup red wine vinegar
-1/2 cup olive oil
-3 heaping tbsp grainy Dijon mustard
-2 cloves garlic, minced
-1/2 red onion, finely diced
-6 scallions, chopped
-1/4 cup chopped fresh dill
-S&P
Put the taters in a large pot and fill it with water up to 1 inch above the taters. Bring to a boil and cook until you can eaaaaasily poke a tater with a butter knife and it comes out eaaaaaaasily too. Drain the taters. At this point, I like to halve most of the potatoes and keep some whole for variety in texture.
In a large serving bowl, whisk the wine vinegar, olive oil, Dijon mustard, minced garlic and a bit of S&P together until it had an even consistency. Add the hot taters and combine weeeelllll. The potaties will soak up the vinegrette and be soooo happy :)
Chill the potato salad for about an hour in the refrigerator and then add the red onion, scallion and dill. Season with S&P and serrrrrrve it up!!
XOXO
Vivacious Vegan <3
Katie baby, you are a culinary genius.
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