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,
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Yukon Gold Potato Salad
Time: 10 minutes prep, 20 minutes cook
Servings: 4-6
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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Summary
No mayo version of potato salad. Red potatoes will work, too.
