Who doesn't love a mayo-laden potato salad at a summer barbecue? I do, but know they are filled with fat and little nutritional value. I became inspired to make a healthier variety from a Summer Potato Salad recipe Daphne Oz shared on The Chew. (Do you ever watch it?)
I didn't have the apple, peas or dill the original recipe called for, and substituted yellow pepper and rosemary. This is a good reminder that recipes are conversation starters; you often can substitute ingredients you have in your home without needing to run out to the store.
Mayo-Free Veggie Potato Salad
2 pounds sliced fingerling potatoes
1 bunch quartered radishes
2 tablespoons capers
1 chopped yellow pepper
2 tablespoons chopped chives
1 bunch chopped rosemary
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1/4 cup olive oil
kosher salt and freshly ground black pepper
Placed potatoes in a pot and add enough cold water to cover. Bring to a boil and cook for 8-10 minutes until the potatoes are tender. Drain and let cool. In a large mixing bowl, add potatoes, yellow pepper, radishes, capers, rosemary and chives. Toss together.
Mix vinegar, mustard, honey and oil. Pour the vinaigrette over the potato mixture and toss to coat.
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