MAYO & EGG-FREE POTATO SALAD

MAYO & EGG-FREE POTATO SALAD


9 large red potatoes
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
3 Tbsp. fresh chopped cilantro
2 tsp. dried dill weed
1 tsp. paprika
¼ tsp. kosher salt
¼ tsp. ground black pepper

½ cup olive oil
¼ cup red wine vinegar
1 Tbsp., Dijon mustard
¼ tsp. 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 tsp. 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 ¼ tsp. paprika.



Yield: 8 servings.