Potato Salad with a twist - no mayo!

Posted By: Lori Love · 4/18/2012 6:45:00 AM

 

 

My neighbour Michelle hates mayonaisse.  She finds nothing tasty about the oil and egg mixture and therefore, does not enjoy such treats as egg salad sandwiches, tuna salad or the very popular, potato salad.  Now I'm not a mayo fan either, so I use very little in my egg salad and my potato salad and it works for me....until I enjoyed Michelle's "new recipe".  Its Potato Salad without the mayo, and a little mustard instead.  She made some on the weekend and was kind enough to drop a bowl off for Darren and I to enjoy.  We loved it...and will definately serve it around the pool this summer!  She even threw in some roasted asparagus and it tasted fabulous! 

I believe she found this in the LCBO magazine.  Here's the recipe.....ENJOY!!

 

Fingerling Potato Salad With Mint and Peas
 
The trick of this salad is to toss the still-warm potatoes with the dressing.  This way the potatoes drink in the dressing.  Peas are optional but add to the visual appeal and flavour.  This salad keeps well, but it is best made several hours before serving and eaten at room temperature rather than cold.  Add peas and mint just before serving.
 
3 lbs (1.5 kg) fingerling or baby new potatoes, scrubbed
2 tsp salt
1 bay leaf
2 tbsp grainy Dijon mustard (the type I use is the real old fashioned grainy seeded Dijon)
2 tbsp freshly squeezed lemon juice (about 1/2 lemon)
1/4 cup olive oil
Freshly ground pepper
1/2 cup fresh mint leaves, chopped
1-2 cups fresh or frozen peas (depending on how much you like peas)
 
Optional:  add one bunch of roasted asparagus.  To roast asparagus, break into smaller pieces, drizzle with olive oil, salt and pepper.  Roast at 350 degrees for 10 minutes.
 
Directions
1.  Place potatoes, 1 tsp salt and bay leaf in a large pot.  Cover with water and bring to a boil.  Lower heat and cool until potatoes can just be pierced by a skewer.  This will take 15 to 25 minutes depending on the potatoes.  The potatoes should be cooked by not mushy.

 2.  While potatoes are cooking, make dressing by whisking together mustard, remaining salt and lemon juice in a large bowl.  Slowly whisk in olive oil.  Add pepper, check seasoning. 

 3.  Slice potatoes while they are hot into 1/4 inch slices and toss together in dressing using a rubber spatula so as not to break up potatoes.  Leave to cool at room temperature.

 4.  Before serving, add mint and peas.  Optional:  add asparagus at this time too.  If using frozen peas, place them in 2 cups of hot water and allow to sit 3 minutes.  Drain and add.  Toss together, check seasoning again and serve.

 
5.  Bring some to your neighbour :)
 
 

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  1. DonnaB_14 posted on 04/18/2012 09:24 AM
    THIS sounds amazing!! AND..it has to have cut out more than half of the calories of a regular potato salad!! I'm definitely making it this weekend!! Thanks for the recipe!!
  2. Kerlinda posted on 04/18/2012 10:14 AM
    I love it, Lori. It's better even than my own homemade mayo. Thanks!
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