This mayonnaise free potato salad is a lighter version of the well-known potato salad recipe. Although it is called a salad, it is actually a side dish as it usually accompanies a main course. It is mainly served at casual meals such as barbecues, potlucks picnics and weekday diners.
It is a popular menu choice when preparing food for a large number of people. It is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
This recipe tosses some new potatoes with a lemony dijon mustard dressing. The fresh herbs add great aroma and a punch of flavor. The option to use scallions in place of onions, adds a freshness that makes this version of the salad ideal make-ahead side dish for spring and summer dinners.
- 1 lb small potatoes (about 1 - 1½ inch diameter)
- 2-4 scallions, finely sliced, the white and tender green parts
- ⅓ cup parsley, finely shopped
- 1 tbsp fresh tarragon, finely chopped or 1 tsp dried
- 1 tsp dijon mustard (check the labels for one without any sugar)
- Freshly ground pepper
- The juice of ½ lemon
- 3 tbsp extra virgin olive oil
- Rinse the potatoes, half them, place them in a pot and cover then with cold water.
- Bring to boil and cook the potatoes over medium heat until fork tender, but not too soft, about 10 - 15 minutes
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, salt and dijon mustard. Add the scallions, parsley and tarragon and stir.
- When the potatoes are ready, drain them and place them in a large bowl. Pour the sauce over the hot potatoes and gently toss so that it is evenly distributed around the potatoes.
- Can be served warm or cold.