Mayo-Free Potato Salad

I created this recipe as I do not use mayo in anything! It has great flavor. The coloring on this is not 'white' because of the no mayo. The Dijon and paprika give it a rustic look. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified easily, including adding crispy bacon to it. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 419 Calories

Ingredients

• ½ cup olive oil
• ¼ teaspoon ground black pepper
• 2 stalks celery, chopped
• ¼ cup red wine vinegar
• 2 green onions, chopped
• 2 teaspoons dried dill weed
• 3 tablespoons chopped fresh cilantro
• 2 dill pickles, chopped
• 1 tablespoon Dijon mustard
• ¼ teaspoon kosher salt, or to taste
• 9 large red potatoes
• 2 tablespoons dill pickle juice
• 1 teaspoon paprika (Optional)
• ¼ teaspoon paprika, for garnish (Optional)

Recipe Instructions

Step 1

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.

Step 2

Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.