Saturday, July 21, 2012

No Mayonnaise Potato Salad - No Eggs!

Two Saturdays ago, while visiting the Bidwell Farmers Market, I stopped at the Lexington Co-op's tent and tried out their Potato Salad.

Potato salad usually makes me very sad. All those delicious potatoes coated in mayonnaise. Damn you allergy! You suck!

But these have nary a dollop of mayo, vegan or egg. And taste divine!

1 1/2 pounds red-skinned potatoes
1⁄8 teaspoon salt
1/4 teaspoon cracked black pepper
1⁄3 cup olive oil
2 cloves fresh garlic, minced
1/2 cup basil leaves, minced
1 teaspoon Dijon mustard
2 tablespoons lemon juice
4 tablespoons grated Parmesan


Preheat the oven to 400 degrees F. Wash and chop the potatoes (skin on) into bite-sized chunks, place them in a large bowl and toss with 1 tablespoon of the olive oil and the salt and pepper. 

Place the potatoes on a sheet pan and roast until cooked through, about 15 minutes.
Remove from the oven and let cool to room temperature.

While the potatoes are baking, place the lemon juice, mustard, parmesan cheese and minced garlic together in a bowl. Slowly whisk in the olive oil to emulsify, then add the fresh basil and mix well. Pour the dressing over the cooled potatoes and mix well. 

I served this with patty pan squash, grilled cauliflower and a blue cheeseburger wrap.

This gets better the following day so I recommend that if you're planning on taking this to a party, prep and refrigerate over night.

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