Recipe July 2017

No Mayo Potato Salad

It’s often a challenge to create a potato salad that has a dressing everyone likes. This one tastes as fresh as the herbs you use.


No Mayo Potato Salad

Serves: 6


  • 1 LB small red potatoes, skins on


  • ¼ cup olive oil
  • ¼ cup vinegar
  • 1 TB mustard of your choice
  • 3 green onions, finely chopped
  • ¾ cup finely chopped herbs such as cilantro, parsley, chives, tarragon, oregano, basil, thyme.


1. Using a basket, steam potatoes 15 minutes at full boil until a knife point goes in easily but still firm. Remove from pot and let cool enough to handle. Then cut into ½” cubes. Place in a bowl.
2. Add dressing, toss and refrigerate up to 24 hours for the flavors to meld together.
3. Add pepper to taste and serve.

Per serving: 141 calories, 2g protein, 13g carbohydrate (2g fiber), 9g fat (1g sat, 8g mono/poly), 48mg sodium

Seasoned Cook

Make this a one meal dish by adding cooked green beans, peas, and eggs, meat or shrimp on a bed of lettuce. Unlike other potatoes, red potatoes tend to hold their skins intact after steaming.

CHI St. Vincent