With just a few ingredients, you can make an easy, creamy - AND healthy - potato salad that doesn’t rely on mayonnaise. It’s the perfect summer side for cookouts and barbecues, or simply to eat on its own.
INGREDIENTS
Perfect Potato Salad (No-Mayo Recipe)
- 2 pounds of any small, thin-skinned potato, cut into even chunks
- 6 hard-boiled eggs, quartered
- 1/3 cup of capers
- 1/2 cup of minced chives
For the dressing
- 1/4 cup of Dijon or whole-grain mustard
- 3 tbsp of apple cider vinegar
- ½ cup of olive oil (or other vegetable oil)
- 3/4 tsp of salt
DIRECTIONS
- Bring a big pot of salted water to a boil and carefully add in the potatoes. Cook them until they’re fork tender but before they start to fall apart.
- Meanwhile, make the dressing: Whisk all the ingredients together in a bowl big enough to serve the finished salad. Set the dressing aside.
- Drain the potatoes, and while they’re still hot, add them right into the bowl of dressing. Mix the potatoes with the dressing until they’re fully coated.
- Add the eggs, capers and chives. Keep mixing until the dressing has coated all the ingredients and thickened.
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