I get it… Potato salad is usually nothing to get too excited over. Sometimes it’s got too much mayo, and other times it doesn’t have enough. Or maybe you just aren’t a fan of relish and… What’s all that other stuff in there again?
Kick the flavor up a notch for your next party or potluck with this incredibly easy recipe for a tangy, mayo-free version of the American deli classic!
Chipotle mustard, 2 Tbsp
Chives, chopped, fresh, 1/2 cup
Parsley, chopped, fresh, 1/2 cup
Olive oil, 1 Tbsp
New potatoes, cut in half, 1 1/2 lbs
Salt, to taste
(1) Add the halved potatoes to a large pot of heavily salted water. Bring the potatoes to a rolling boil for about 20 minutes or until the potatoes are cooked through but still firm.
(2) While the potatoes are cooking, mix together the chipotle mustard, chives, parsley and olive oil in a bowl. Set aside.
(3) Drain the cooked potatoes, then add them to the chipotle-herb-olive oil dressing. Stir to coat evenly, and refrigerate for storage.
This salad can be served cold or warm and feeds 4-6 people.