Mayo-Free Potato Salad recipe
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Ingredients
- 9 large red potatoes 2 dill pickles, chopped 2 green onions, chopped 2 stalks celery, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons dill pickle juice 2 teaspoons dried dill weed 1 teaspoon paprika ¼ teaspoon kosher salt, or to taste ¼ teaspoon ground black pepper ½ cup olive oil ¼ cup red wine vinegar 1 tablespoon Dijon mustard ¼ teaspoon paprika, for garnish
Nutrition Info
- 419.2 caloriescarbohydrate: 68 gcholesterol: : -fat: 14.2 gfiber: 7.5 gprotein: 8.1 gsaturatedFat: 2 gservingSize: -sodium: 164.3 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Mayo-Free Potato Salad
Directions
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Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.