Simple Potato Salad Recipe
Daily Value: 21%
|Folic Acid (B9)||96µg||24%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
I hate mayo. Yes, it's true. It might be due to the fact that my sister used to make "turkey" sandwiches growing up that consisted of a thin layer of turkey and heaping mounds of mayonnaise. With just the slightest touch of her hand, mayo would ooze out of the sides only to be licked up by my sister in front of my horrified eyes.
So yes, it's probably psychological and, truth be told, I don't mind it if a little is slathered on a sandwich. But would I ever enjoy a mayonnaise-based potato salad? No way. So instead, I made this simple version to appease my dislike of mayonnaise and left out the hard-cooked eggs to appease my boyfriend's dislike of them. But, with fresh herbs and a lime dressing, this recipe is light, tasty, and still works as a great side dish. If you want to thicken it up a little, feel free to add some diced hard-cooked eggs to the mix.
- 5-6 red potatoes, washed and sliced into rounds
- 5-6 chives, chopped finely
- 2 sprigs fresh tarragon, chopped
- 2 tablespoon extra-virgin olive oil
- Black pepper
- Juice of 1 ½ limes, plus more as needed
In a saucepan, place the potatoes inside and cover them with water. Salt the water and bring it to a boil, then simmer until the potatoes are easily pierced with a fork. Then drain and allow to cool.
Dice the potatoes then combien them with the remaining ingredients, seasoning again as needed. Serve immediately or cover and place in the refrigerator until ready to eat.
Total Time: 30 minutesServings: 4
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