Yukon Gold Potato Salad Recipe
No mayo version of potato salad. Red potatoes will work, too.
Ingredients
- 2 lbs. potatoes, cooked (peeled or unpeeled is fine)
- 2 tbs. minced red onion or 2 scallions, chopped with some green parts
- 2 tbs. chopped fresh parsley
- dressing:
- 1/3 cup extra virgin olive oil
- 2 tbs. red wine vinegar
- 1 tbs. dijon mustard
- 1/2 tsp garlic powder
- salt and pepper to taste
- optional: capers, black olives,
Directions
- Cook the potatoes, let cool.
- Add onions, parsley, and optional ingredients.
- Combine dressing ingredients and toss with the potatoes.
- Refrigerate several hours.
- Serve room temp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 193 | 58% |
| Total Fat 21.8g | 27% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 120mg | 5% |
| Potassium 751mg | 21% |
| Total Carbs 31.98g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.01g | 2% |
| Protein 3.82g | 6% |
