Light and Lively Potato Salad
- Yield 6 servings
A reduced fat potato salad without a drop of mayonnaise in sight
United States Potato Board
Ingredients
- 1 1/2 pounds fingerling potatoes, assorted colors
- 1 tablespoon champagne vinegar
- 1 1/2 teaspoons whole-grain mustard
- 1 1/2 teaspoons grated lemon zest
- 1/4 cup olive oil
- -- Salt and pepper, as needed
- 1/2 cup thinly sliced celery
- 1/2 cup roughly chopped Italian parsley
- 1/3 cup roughly chopped pitted green olives
- 1/4 cup capers, rinsed
- -- Celery curls, optional*
Instructions
- Simmer potatoes until tender; drain and cool. Cut in half widthwise.
- In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil; season with salt and pepper. Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for a few hours. Mound in bowl or on individual salad plates; garnish with celery curls.
Note: To make celery curls, with vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl.
For a complete meal: Stir 2 cups coarsely shredded rotisserie chicken, or 3 coarsely chopped hard-cooked eggs, into salad.
