I recalled making a potato salad last summer in Greece that went very well with fish and the Mayo was absent.
In the winter time, one doesn’t want cold salad from the fridge but, served at room temperature or warm, this hits the spot.
Anyone participating is asked to present a vegetarian dish (no meat or seafood) and I’m offering up this light, zesty potato salad…sans mayonnaise.
Dijon Potato Salad
1 kg. Yukon Gold potatoes
cracked black pepper
1/2 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 Tbsp. capers, drained and chopped
1/4 cup pickle juice
1/4 cup finely chopped dill pickles
2 Tbsp. chopped fresh parsley
3 scallions, chopped
1/2 cup of chopped fresh dill
juice of 1/4 of a lemon
- Put the potatoes in pot of cold water. Season with salt and bring to a boil. Reduce to a simmer and cook for 30 minutes. Drain the potatoes and allow to cool (you may place in cold water).
- In a large bowl, make your dressing by adding the olive oil, mustard, lemon juice and pickle juice and whisk to form an emulsion. Reserve.
- When the potatoes are cool enough to handle, peel the skins off with the back of a knife. Cut the potatoes into chunky pieces and add to the salad bowl.
- Add your parsley, chopped pickles, scallions and dill and toss to coat the potatoes well. Adjust seasoning with coarse salt and fresh ground pepper.
- Serve warm or at room temperature.
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