Olive Oil Potato Salad

Memorial day has officially passed, which means it is, by default, summer. Summer means backyard barbecues and picnics. Backyard barbecues and picnics means potato salad, simple as that.

We’ve discovered a wonderful, mayonnaise-free (healthier and safer sitting out in the heat) recipe that swaps olive oil for mayo and adds pickled red onion for a lovely bite. 

You can also add additional ingredients such as blue cheese or bacon to make it even more delicious! 

Ingredients

  • 3 pounds red potatoes

  • 5 tablespoons white wine vinegar

  • 1/2 cup Grove 45 Extra Virgin Olive Oil

  • 2 teaspoons Dijon or other mustard

  • 1 teaspoon seasoned salt

  • 1/2 teaspoon black pepper

  • 1 cup, sliced pickled red onion (you can use regular raw should you prefer)

  • 1 tablespoon minced dill

  • 2 tablespoons minced parsley

  • 1/2 cup minced bread and butter pickles

Instructions

  1. Bring water in a saucepan to a boil over high heat. Slice potatoes into quarters before adding to boiling water. Cook the potatoes until fork tender. Drain well.

  2. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.

  3. In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, mustard, salt and pepper.

  4. Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs, pickles and any other optional ingredients you should want and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.

Take to the neighborhood block party and enjoy!

Carolina Mejia