Red Potato Mustard Vinegarette SaladUser Submitted Recipe
for the mayo haters in the world
3 pounds of tiny red potatoes
one small sweet onion- minced
3 stalks of celery- minced
2 T dijon mustard
1-2 cloves of garlic-finely minced
4 T kalamata olive oil
2 T lemon juice
1/2 t salt
1/4 t pepper (or to taste)
Boil potatoes for 5 minutes or till just tender when poked with a knife.
Let cool while making the dressing.
In a bowl, whisk together the mustard, garlic, lemon juice, salt and pepper. Dribble in the olive oil while beating to make a thick dressing.
Combine potatoes, onion and celery in a bowl.
Pour dressing over and toss.
Best if let to sit for at least 2 hours before serving.
If you can't get tiny potatoes, just use bigger ones and cook till just tender. Let them cool completely and dice to 1" chop.
no nutrition information available
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