Be A Potluck Star With This New Spin On Potato Salad (Recipe)

Is there a side better suited to summertime picnics and barbecues than potato salad? the only real downside to potato salad is all that mayonnaise! If you want to avoid the saturated fats, cholesterol, and calories that mayo adds to the dish, this recipe is the one for you! Inspired by the BodyRock Meal Plan and made without even a hint of mayo, this potato salad delivers in the flavor department -- trust us, you won't even miss it! If you are vegetarian or vegan, you can easily adapt this recipe to suit your needs. Simply sub out the chicken stock for veggie stock and you're good to go! Ingredients:
  • 1 pound of small white boiling potatoes
  • 1 pound of small red boiling potatoes
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons of Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon fresh ground black pepper
  • 10 tablespoons olive oil
  • 1/4 cup minced scallions
  • 2 tablespoons fresh dill, minced
  • 2 tablespoons flat leaf parsley, minced
  • 2 tablespoons fresh basil, julienned
Directions: Drop the red and white potatoes into a large pot of boiling, salted, water and cook for 20-30 minutes, until they are cooked through. Drain in a colander and place a towel over the potatoes. Allow them to steam for 10 minutes. As soon as you can handle them, cut the potatoes in half (quarters if the potatoes are large) and place in a medium bowl. Toss gently with wine and chicken stock. Allow the liquids to soak in. Combine the vinegar, mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, slowly whisk in olive oil. Add vinaigrette to potatoes. Add scallions, dill, parsley, basil, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and toss.

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