No-Mayo Red Potato Salad
Author: 
Recipe type: Side
Serves: 8 to 10
 
Ingredients
  • 3 pounds baby red potatoes, halved
  • 4 tablespoons whole grain mustard, I used Maille
  • 2 teaspoons red wine vinegar
  • 2 tablespoon chopped capers
  • 2 shallots, chopped
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons chopped chives
  • 2 tablespoons chopped parsley
Instructions
  1. Add potatoes to a pot of cold salted water. Bring to a boil and cook for around 10 minutes until the potatoes are fork tender and drain.
  2. While the potatoes are cooking, stir together the mustard, vinegar, capers and shallots. Slowly whisk in the olive oil until incorporated. Taste and season with salt and pepper.
  3. Return the drained potatoes to the pot and pour over the dressing. Gently toss to coat all of the potatoes. Let cool to room temperature and if not serving in the next hour or so, cover and refrigerate. Toss with herbs and serve at room temperature or chilled.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/no-mayo-red-potato-salad/