Mayo-less Potato Salad Recipe
No Mayo Potato Salad is a delicious and healthy alternative to the classic mayo-based potato salad. This recipe uses a combination of herbs, spices, and North Coast Organic Apple Cider Vinegar to create a tasty side dish that pairs perfectly with burgers, hot dogs, and sandwiches.
Servings: 4
Equipment
- 1 Large pot with lid
- 1 Small bowl
- 1 Large bowl
- 1 Whisk
Ingredients
- 1 ½ pounds young potatoes
- ¾ teaspoon fine sea salt divided
- 2 tablespoons North Coast Raw Apple Cider Vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- Coarsely ground black pepper to taste
- 6 large radishes about ⅓ pound, very thinly sliced
- 2 generous handfuls of arugula
- 2 scallions white and green parts, finely chopped
- 2 tablespoons drained capers
Instructions
- Halve or quarter the bigger potatoes to make 1”-inch chunks and leave the smaller potatoes whole.
- Place the potatoes in a pot and add ½ teaspoon salt and enough water to cover by about 2 inches.
- Cover with a lid and bring to a boil.
- Reduce the heat to low and simmer with the lid ajar until the potatoes are fork-tender, 10 to 15 minutes.
- Drain and return to the pot. Let stand for 5 minutes.
- Meanwhile, in a small bowl, whisk together the vinegar, oil, mustard, pepper, and remaining ¼ teaspoon salt.
- In a large bowl, gently toss the warm potatoes, radishes, arugula, scallions, capers, and dressing to combine.
- Taste and adjust seasonings, if needed.
- Transfer the salad to a platter and sprinkle with extra black pepper.
- Served warm or at room temperature.
