No-Mayo Potato Salad
 
 
Makes 5 servings
Ingredients
  • 1½ pounds red-skinned potatoes, cut into 1½" pieces
  • 2 tablespoons rice vinegar, divided
  • 1 tablespoon + ¾ teaspoon sea salt, divided
  • 1 tablespoon + ½ teaspoon sugar, divided
  • ¼ cup olive oil
  • 1 teaspoon whole-grain Dijon mustard
  • 2 garlic cloves, minced
  • ½ teaspoon dried chili flakes
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon fresh thyme leaves
  • 2 celery stalks, finely diced
  • 2 green onions, thinly sliced
  • ½ small red onion, finely diced
Instructions
  1. Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 tablespoon rice vinegar, 1 tablespoon salt and 1 tablespoon sugar. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 10-12 minutes. Drain and transfer to a large bowl.
  2. While the potatoes are cooking, make the dressing. In a medium bowl, combine the olive oil; remaining 1 tablespoon rice vinegar, ¾ teaspoon salt and ½ teaspoon sugar; and next four ingredients (Dijon mustard through pepper) and whisk until emulsified. Add parsley, dill, oregano and thyme and stir to combine.
  3. Add half of the dressing to bowl with potatoes while they're still warm and toss gently to combine.
  4. Add celery, green onions, red onion and remaining dressing and toss gently to combine. Serve warm, at room temperature or cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/no-mayo-potato-salad/