Red potato salad – no mayo

I must be losing my mind. For no apparent reason, I had, not one, not two but three bags of red potatoes in the pantry.   Since I looovvveee me some potato salad, I decided we would have some with our 4th of July dinner.

What better 4th of July side dish to accompany a simple menu of hamburgers, corn, watermelon, etc.  However, I wasn’t much in the mood for the heaviness of mayonnaise and I did not have that much time to prepare this dish. So what is a girl to do?…..Go French. I should say go French inspired, because I used what I had on hand for my version.

This salad is full of fresh herbs and full-bodied flavors. Notice I cut the potato in ¼ slices before cooking, thus making preparation super quick and easy.  Although this is called a salad, I see it more as a side dish that can pair well with baked chicken or fish. You can serve this potato salad warm or cold.  This is also a great vegan option.

1. Ingredients:

   • 2 pounds small new potatoes, scrubbed and sliced into ¼-inch thick rounds

   • 1 tablespoon salt

   • 2 tablespoons of water of cooked potatoes

   • ¼ cup olive oil

   • ¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish

   • 2 tablespoons champagne vinegar

   • 1 teaspoons Dijon mustard

   • 1 clove garlic

   • Black pepper, to taste

   • 2 stalks celery, chopped

   • 1 medium shallot, chopped

   • Roughly chopped green onions for garnish