Ingredients for A Dilly Potato Salad No Mayo
- 2 pounds Yukon Gold potatoes
- Fresh Green Beans
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
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How to Make A Dilly Potato Salad No Mayo
- Place 2 pounds of Yukon Gold potatoes in a large saucepan.
- Add enough water to cover the potatoes by about an inch.
- Bring the water to a rolling boil over high heat.
- Reduce heat to medium and cook until potatoes are easily pierced with a fork (about 15-20 minutes).
- Add 1 (15-ounce) can of rinsed and drained kidney beans to the saucepan.
- Cook for 2 minutes more.
- Drain the potatoes and beans thoroughly.
- Let the potatoes and beans cool slightly (about 10 minutes).
- While the potatoes cool, prepare the dressing (see step 10).
- In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, combine the cooled potatoes, beans, 1/2 cup chopped celery, 1/2 cup chopped red onion, and 1/2 cup pitted Kalamata olives.
- Pour the dressing over the vegetables and gently toss to coat evenly.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Stir gently before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
7g
Fat
3g
Carbs
6g
