One Potato Salad, Hold The Mayo
Jan 22nd, 2008 | By Peter Minakis | Category: Dressing, Potato, Salad, Side
A couple of weeks ago when I was having some fish, I couldn’t decide on a side dish/starch. I love potato salads but the usual recipes with mayonnaise aren’t a good match with fish.
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.
I was also invited to participate in another food event called “Game Night Party“, timed for the upcoming Superbowl. The event is hosted by Mansi of Fun & Food.
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.
The bold ingredient in this recipe is mustard. Pick your mustard of choice…hot dog, Dijon or grain mustard…all would work well.
Dijon Potato Salad
1 kg. Yukon Gold potatoes
coarse salt
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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© 2008, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Yum Yum, these are my favorite kind of potato salads! I love the idea of pairing this with fish.. in fact I may just do this tonight!
awesome!! dill and parsely surely add a nice flavor Peter:)
thanks for the delicious entry:)
Hi Peter! Came across your blog.
Yes, Please Lord hold the mayo!!! I don’t like that stuff. Funny though cuz I used to have it on a lot of foods. THanks for sharing your potato recipe. I’m going to be trying it!
Best,
B-
I far prefer potato salad with olive oil than mayo – its way better. And you used enough dill to make this extra delicious!
Nice combination, less cholesterol (lol).
Yum! Y’know, if you added bacon to this it would be very close to German potato salad. But then it wouldn’t be very vegetarian-friendly, would it? :P
Those potatoes look really tasty. You can’t go wrong with lots of dill.
Wahhhh! I want this salad! But alas we have no decent dill pickles around here. And my efforts at making them from scratch have failed miserably. lol Adding this one to the files for when I go to the States! :)
Qué Nice, Peter! Love the salad, love potatoes, love green! I wish I had more free time to do my dishes and your dishes and all foodblogs dishes I like… hurry, hurry :D
Love the addition of the capers Peter!
Nice. I am not a mayo lover myself, so this version sounds more appetizing.
Katerina, seafood and potato salads like this are paired often by Greeks.
Mansi, you’re quite welcome! ;)
Laurie, there’s never enough dill.
Ivy, less cholestrol if YOU stay away from the psomi!
Nikki, look for pickles over there in any slavic-operated shops delis or use relish. I’d give you a dill pickle recipe but they are out of season.
Val, capers I’m big on lately.
Simona, this salad is remarkably light and very tasty.
Absolutely yummy. I have never tried mustard and potatoes. I know the East Indians (Bengali’s) make a version. This one looks absolutely delicious. Will give this a try soon.
Thanks for sharing
Archana
http://www.archanaskitchen.com/
peter – i make a potato salad similar to this, especially during the summer with bbqs. i hate mayo in most things and prefer a vinegar-y taste combined with the mustard. looks delicious, as usual :)
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These look great and similar to a Spanish version I often make…
http://azaharskitchen.wordpress.com/2010/07/20/marinated-potatoes/
I’m going to try your version as a side dish for my first barbeque of the season. Thanks!