Mostly Not Potato Salad Recipe

Mostly Not Potato Salad Recipe
Staff Writer
Not Potato Salad
Heidi Swanson

Not Potato Salad

Perfect for outdoor barbecues when you're looking for a healthier side dish, this recipe also works as a meal on its own. 

Ingredients

  • 4 small pink or red-skinned potatoes, unpeeled, quartered
  • Big handful of green beans, trimmed and sliced into 1-inch
  • 2 tablespoons whole grain mustard
  • 2 tablespoons red wine vinegar
  • Extra-virgin olive oil
  • ½ teaspoon natural cane sugar or agave nectar
  • Fine-grain sea salt
  • ¼ cup finely chopped dill 
  • 1 small leek, white and tender green parts, trimmed and chopped
  • 6 stalks celery, trimmed and diced
  • 1 cucumber, unpeeled, seeded and cut into tiny cubes
  • 6 ounces baked or extra-firm tofu, cut into small cubes
  • 1 tablespoon chopped fresh chives

Directions

Bring a pot of water to a rolling boil. Salt generously, add the potatoes, and cook until tender but not falling apart, about 10 minutes. 30 seconds before the potatoes are done cooking, add the green beans to the pot. Drain the potatoes and beans and set aside.

In the meantime, make the dressing by whisking together the mustard, vinegar, 1 tablespoon olive oil, the sugar, and ¼ teaspoon salt in a bowl. Alternatively, combine the ingredients in a Mason jar and shake until blended. Taste and adjust if needed.

In a large skillet, sauté the dill in a splash of olive oil over medium-high heat. Add a couple pinches of salt, stir in the leek, and sauté until golden and slightly crispy, 4–5 minutes.

In a large bowl, gently toss the potatoes and green beans, celery, cucumber, tofu, chives, and half of the leek with most of the dressing. Taste, and add a sprinkling of salt, if needed. Turn out onto a platter and finish with a final drizzle of dressing and the remaining leek. Serve chilled or at room temperature.

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.