From picnics to potlucks, potato salad is always a crowd-pleaser! But when backyard barbecues heat up and indoor party buffets stretch past the two-hour mark, the traditional mayonnaise and hard-boiled eggs found in many potato salad recipes can quickly go from tasty garnishes to health hazards for guests.

Vinegar-based potato salads are a fresh and flavorful alternative, with the added bonus of being a more heart-conscious choice! This recipe features tons of fresh mint and dill paired with a zesty lemon Dijon vinaigrette dressing. Packed with flavor, this combination is the perfect addition to a cookout or potluck and can also hold its own as a side dish on the dinner table.

INGREDIENTS

• 2 pounds small yellow or red potatoes
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar or champagne vinegar
• 6 tablespoons extra-virgin olive oil
• 3 medium green onions, thinly sliced
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Add the potatoes to a large stockpot and cover with water by 2 inches. Bring to a boil.

2. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain, then set aside to cool.

3. When the potatoes are cool enough to handle, cut them into bite-sized chunks or slice them into thin rounds. Add them to a large salad bowl.

4. Whisk the mustard, lemon zest, lemon juice, vinegar and olive oil until creamy and emulsified. Season to taste with salt and pepper.

5. Pour all but ¼ cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing.

6. Add the chopped green onions and fresh herbs. Toss gently but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing.

7. Serve warm or cover and refrigerate, and then serve cold.

Makes 6 servings.

Nutrition Facts (per serving):
Calories: 235; Carbs: 25.4g; Protein: 3.1g; Fat: 14.5g

Recipe Card for No-Mayo Herb Potato Salad

Source: Inspiredtaste.net