No-Mayo Potato Salad

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This is out of a local grocery store magazine...try this bright, herby take on classic potato salad for a perfect side dish...Cook time includes chilling time..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (195.2 g)
  • Calories 287.8
  • Total Fat - 19.6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 3.5 mg
  • Sodium - 489 mg
  • Total Carbohydrate - 25.5 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1.8 g
  • Protein - 3.9 g
  • Calcium - 53.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Step 1

Add potatoes to pot of cold, salted water. Set over high heat, bring to a boil and cook until tender, 20-25 minutes.

Step 2

Drain well, and transfer to mixing bowl. Sprinkle 2 tablespoons vinegar and chicken stock over potatoes and toss. Transfer to refrigerator and chill 30 minutes, until liquid has been absorbed.

Step 3

In small mixing bowl, whisk together remaining 2 tablespoons vinegar, Dijon mustard, salt, pepper, olive oil and shallot. Add dressing to potatoes and toss. Add herbs and toss again. Season with additional salt and pepper, to taste, and serve.

Step 4

Refrigerate any leftovers.

Tips & Variations


No special items needed.

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