FOOD FRIDAYS: Mayonnaise-Free Potato and Egg Salad
Tired of the same boring side dishes? Try this lightened-up potato salad!
This mayonnaise-free recipe is perfect for warm summer nights, with fresh herbs, red wine vinegar and stone-ground mustard – it’s sure to be a hit even amongst mayonnaise lovers. Hard-boiled organic eggs give a boost of protein and healthy fats, making this side more nutritious and satiating.
FOR THE SALAD:
1 1/2 pounds of red and white baby potatoes
1/2 cup celery, chopped
6 organic eggs, hard-boiled and quartered
FOR THE DRESSING:
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons stone-ground mustard
Salt and freshly ground black pepper to taste
Chopped parsley to taste
TO MAKE THE SALAD:
Bring a large pot of salted water to a boil.
Depending on the size of your potatoes, halve or quarter them. Carefully drop into the pot and boil until tender.
Once potatoes are cooked, drain and place in a large bowl with the celery and hard-boiled eggs.
TO MAKE THE DRESSING:
Add all dressing ingredients except parsley to a small bowl and stir until combined.
While the potatoes are still warm, pour the dressing over and toss until potatoes are well coated. Taste for seasoning and adjust if necessary. Garnish with parsley to taste.