(No Mayo!)
Servings: 8 people, as a side
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- 1/2 cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, trimmed and thinly sliced (white part and green part)
- 1/2 cup chopped Italian parsley leaves
- 1/2 cup chopped dill
- 1/2 cup
- Kalamata olives, pitted and halved
For the Vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoon Dijon mustard
- 1 1/2 teaspoons dried oregano
- 2 garlic cloves, pressed or finely minced
- 1 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Bring a large pot of water to a boil.
- Add the (unpeeled) potatoes and one tablespoon of salt.
- Reduce the heat to maintain an active simmer.
- Simmer the potatoes until they are fork tender when poked, about 15-20 minutes (the time will depend on their size). If the potatoes vary in size, remove in batches, starting with the smallest, until they are all cooked through.
- In a small bowl, whisk together the vinegar, mustard, oregano, garlic, salt, and pepper.
- Slowly drizzle in the olive oil, while still whisking, until all ingredients are well combined.
- Gently drain the cooked potatoes and set aside until just cool enough to handle.
- Using a paring knife or metal spoon, peel the potatoes by scraping off the skin (or leave the skin on if you prefer).
- Cut the potatoes into 1-inch cubes, and place them in a large bowl.
- Add the red and green onions, parsley, dill, and olives.
- Whisk the vinaigrette one more time, then pour it over the potatoes.
- Gently toss to combine. Adjust the seasoning if necessary.
- Serve while still slightly warm or at room temperature.
Leftovers of this mayo-free salad can be stored in the refrigerator (covered well) for 2-3 days.
Remove from the refrigerator for at least half an hour before eating. If the salad looks a little dry, drizzle with some more olive oil, stir gently and serve!