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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I created this recipe as I do not use mayo in anything! It has great flavor. The coloring on this is not 'white' because of the no mayo. The Dijon and paprika give it a rustic look. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified easily, including adding crispy bacon to it. Enjoy! Ingredients:
9 large red potatoes |
2 dill pickles, chopped |
2 green onions, chopped |
2 stalks celery, chopped |
3 tablespoons chopped fresh cilantro |
2 tablespoons dill pickle juice |
2 teaspoons dried dill weed |
1 teaspoon paprika |
1/4 teaspoon kosher salt, or to taste |
1/4 teaspoon ground black pepper |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1 tablespoon dijon mustard |
1/4 teaspoon paprika, for garnish (optional) |
Directions:
1. Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
2. Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.
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