Saturday, July 19, 2008

Easy Mayonnaise-less Potato Salad

I watched Rachael cook this the other night on 30 Minute Meals...a far less labor intensive salad!
2 to 2 1/2-pounds small red skin potatoes, quartered
Salt and freshly ground black pepper
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons cider or white wine vinegar
1/3 cup extra-virgin olive oil
6 radishes, sliced
2 tablespoons capers, drained and chopped (80/20...I skipped this.)
1/2 medium red onion,
chopped 3 to 4 ribs celery from the heart of the stalk,
chopped 1 cup watercress tops or flat leaf parsley leaves coarsely chopped
Cover potatoes with cold water, bring to a boil and salt the water. Boil potatoes until just tender, 12 to 15 minutes. Drain.
Meanwhile, combine the honey, Dijon, and vinegar in a bowl then slowly whisk in the olive oil. Season with salt and pepper. To the bowl add radishes, capers, onions, celery, watercress or parsley and hot potatoes. Using a wooden spoon break up the potatoes into large chunks. Toss the potato salad adjust salt and pepper then serve.

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