Garlicky Olive Oil Potato Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 14 |
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This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog Amy's Humble Musings, where it was labeled as The Very Best Potato Salad in the World. Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd. Ingredients:
4 lbs potatoes |
1 large onion, chopped |
1 cup good quality olive oil (or less) |
1/4 cup apple cider vinegar or 1/4 cup white wine vinegar |
5 tablespoons mayonnaise |
4 teaspoons dijon mustard |
4 -5 garlic cloves, minced |
parsley, to taste |
dill, to taste |
salt and pepper, to taste |
Directions:
1. Scrub and cube potatoes (peel them if you want- I don’t), then place in large pot with water to cover.
2. Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
3. Drain potatoes well.
4. Mix dressing ingredients and pour over potatoes; chill until serving time.
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