Rather than a creamy potato salad (which is probably the kind we all know and love), I decided to make this potato salad with a vinaigrette instead. It still has some of the same flavors that are familiar - onion, celery, pickle, mustard - but it feels a bit lighter, fresher, and defininitely tangier in the best way.
It was a perfect way to use up the new potatoes I got from my CSA (farm share). The onion, dill, and parsley is also local!
In case you're wondering if I am just calling my potatoes new because I just got them or if they're actually called that.... they're actually called new potatoes!
New potatoes are immature potatoes that get early in the season to make room for the rest of the potatoes to mature. Their skin tends to be thin, and their taste a bit sweeter. They're in season from April to July.
Mayo-Free New Potato Salad
5 cups new potatoes, chopped into bite-size chunks
1 cup red onion, diced (I used 1/2 a large onion)
1 cup celery, chopped small
1/2 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed or minced
2 TBSP dijon or whole grain mustard
Salt and pepper, to taste
Optional: add relish/chopped pickles, or any other chopped fresh vegetables
Add chopped potatoes to a large pot and cover with water. Bring to a boil and cook until fork tender (when you can pick up a piece with a fork, but it falls off).
Drain and let cool
Meanwhile, add the chopped celery, onion, dill and parsley to a large mixing bowl.
In a jar or bowl, mix the dressing ingredients: olive oil, red wine vinegar, garlic, mustard, and salt/pepper.
Add the potatoes, and about 1/2 of the dressing mixture to the mixing bowl.
Gently toss to combine and add more dressing as needed.
I saved some of the dressing and added it when I put the potato salad on some greens. I also sprinkled on some hemp seeds - YUM!
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