- 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)
- 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.
- 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.
05/08/2018
recipepes.com
Mayo-Free Potato Salad, recipe
PT15M
PT1H
5
455 calories
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