Sometimes we just don’t want a creamy potato salad. Here is a recipe that uses a vinaigrette potato salad dressing instead of the traditional mayonnaise-based potato salad that we have all tasted. This potato salad uses fresh herbs and mustard to add flavor. By cooking the potatoes with their skins precious nutrients are preserved, and the skins add color and texture to the salad as well. For variety, substitute fresh basil, cilantro, or parsley for the tarragon. This is a good take along recipe and is also a great choice for a summer buffet, since you don’t have to worry about dairy products or eggs spoiling in the hot summer sun. It can take several hours to prepare if you want to serve it as a chilled potato salad; I have served it warm without chilling it and it was still delicious. If you have any bacon lovers in your family you can crumble three strips of freshly cooked bacon over the salad just before serving it.
3 large potatoes
2 tbsp red wine vinegar
1 tbsp extra virgin olive oil
1 tsp crushed garlic in oil
2 tablespoon minced fresh tarragon or other herbs
1 tsp coarse grainy mustard
1/2 tsp horseradish
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup sliced celery
1/4 cup sliced green onion or chives
1/4 cup chopped yellow bell pepper
1/2 cup thinly sliced radishes
Cook the potatoes, unpeeled, in boiling water until they are tender but still firm. Drain and cool for about half an hour. Cut into cubes and place in a large serving bowl. In a glass bowl, whisk together the vinegar, oil, garlic, herbs, and seasonings. Pour the dressing over the cubed potatoes. Cover with plastic wrap and chill in the refrigerator for at least one hour.
Add chopped celery, onions or chives and bell pepper to the potato mixture and mix well. Recover and refrigerate for another hour. Just prior to serving garnish with sliced radishes.
This recipe makes 6 servings with 107 calories each. There are 2 grams of fat, 20 grams of carbs, 2 grams of fiber, and 2 grams of protein per serving.