Prep Time: 20 mins Cook Time: 60 mins Total Time: 2 hours Yield: 6 servings
This potato salad is the perfect side dish for any summer BBQ. It’s loaded with fresh herbs, vinegar and spicy brown mustard making it perfect for those with an egg allergy because it contains no Mayo! It’s a fresh take on the classic potato salad.
Cookouts and BBQs rank close to number one, if not number one, on my favorite type of foods. I love hamburgers, hot dogs, potato salad and fresh fruit. Unfortunately a lot of store bought potato salads have a mayonnaise base which makes it difficult for those with an egg allergy. So why not make it homemade? I promise it’s even better and you won’t even miss the Mayo!
This potato salad has an extra virgin olive oil, white vinegar and spicy brown mustard base with lots of spices, minced garlic and fresh herbs to bring all the flavors together for a refreshing potato salad that can be enjoyed throughout the summer or even throughout the year!
Ingredients
Baby Red Potatoes- I use a 3 pound bag for this recipe.
Red Onion– adds a bit of crunch, flavor and color to the potato salad.
Extra Virgin Olive Oil– provides the base and robust flavor for this recipe.
Spicy Brown Mustard– the special ingredient for this potato salad. You can also sub dijon mustard instead if you do not have any spicy brown mustard, or are not a fan.
White Distilled Vinegar– allows the cooked potatoes to absorb the dressing while enhancing the overall flavor.
Italian Seasoning
Minced Garlic
Salt
Fresh Parsley– I love using fresh parsley right out of my garden, but you can also purchase at your grocery store or local farmer’s market.
How to make:
Scrub
Wash and scrub the baby red potatoes. I love using this fruit and vegetable spray for all my produce. It cleans better than anything I’ve used, and it doesn’t leave a funky taste or texture on the produce.
Boil
Fill a large pot with 4 quarts of water. Place potatoes into the pot. Bring the potatoes to a boil on high heat. Continue to boil for an additional 15-20 mins or until tender so that a fork can easily pierce through the potato. Remove from heat and drain the water. Remove potatoes and place in a colander or separate bowl for cooling.
Combine
While the potatoes are cooling prepare the dressing. Combine all dressing ingredients into a medium bowl and whisk until thoroughly combined. Chop extra parsley and leave on the side for optional topping.
Cut
Once potatoes are cooled, cut into quarters or sixths depending on size. Once lengthwise and twice or three times widthwise. Place into a large bowl.
Dice
Dice half of a red onion and add to the bowl with the sliced potatoes, and mix carefully until it is scattered throughout.
Add and Fold
Add the dressing and fold it into the potatoes using a spatula or wooden spoon. Sprinkle the chopped fresh parsley if desired.
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Potato Salad with Fresh Parsley (no mayo!)
Course: Meals6
servings20
minutes1
hour2
hoursThis potato salad is the perfect side dish for any summer BBQ. It’s loaded with fresh herbs, vinegar and spicy brown mustard making it perfect for those with an egg allergy because it contains no Mayo! It’s a fresh take on the classic potato salad.
Ingredients
3 lb bag of baby red potatoes
1/2 medium red onion
- Dressing:
1/2 cup extra virgin olive oil
2 Tablespoons spicy brown mustard
3 Tablespoons white distilled vinegar
1/2 Tablespoon Italian seasoning
2 teaspoons minced garlic
1 teaspoon salt
2 Tablespoons fresh parsley- chopped (plus additional for topping)
Directions
- Wash and scrub the baby red potatoes.
- Fill a large pot with 4 quarts of water. Place potatoes into the pot. Bring the potatoes to a boil on high heat. Continue to boil for an additional 15-20 mins or until tender so that a fork can easily pierce through the potato. Remove from heat and drain the water. Remove potatoes and place in a colander or separate bowl for cooling.
- While the potatoes are cooling prepare the dressing. Combine all dressing ingredients into a medium bowl and whisk until thoroughly combined. Chop extra parsley and leave on the side for optional topping.
- Once potatoes are cooled (this takes about an hour), cut into quarters or sixths depending on size. Once lengthwise and twice or three times widthwise. Place into a large bowl.
- Dice half of a red onion and add to the bowl with the sliced potatoes, and mix carefully until it is scattered throughout.
- Add the dressing and fold it into the potatoes using a spatula or wooden spoon. Sprinkle the chopped fresh parsley if desired.
- Cover tightly and refrigerate for up to 3 days. The longer it sits in the fridge, the longer the flavors marinate. I highly suggest making this at least 4-6 hours before serving, or the day before.
Notes
- Best served slightly chilled. Remove from fridge and place at room temperature for 10-15 mins so EVOO can melt and come back to an oil consistency.
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