No-Mayo Potato Salad
Recipe: #32485
June 09, 2019
Categories: Side Dishes, Potatoes, Gluten-Free, No Eggs, Oil, Herbs, more
"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..."
Ingredients
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 by Step Method
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
No special items needed.