A fresh mayo-less potato salad with roasted fingerling potatoes, celery, radishes and herbs.
Quick, what comes to mind when I say potato salad? A mushy mayo laden clump of potatoes that has been hanging out in a deli case all day somewhere?
This potato salad is a far cry from that; its light and filled with lots of crunch and plenty of fresh flavors. So set aside any previous reservations you may have had about the iconic warm weather salad and let’s talk about this mayo-less version for a minute. If you’re looking for an alternative to the traditional potato salad, this may be the one for you.
I admit, I’ve never been a big fan of mayo, homemade is fine, add a little garlic to it, even better, but from a jar? I’ll pass. I’d rather coat my potatoes with a slick of pesto or dress them up with a kicky vinaigrette.
Crunch and freshness is the key to this particular potato salad. It has a mustard vinaigrette punched up with a fistful of fresh herbs like dill, chives and parsley. There’s lemon juice and zest for brightness and celery and radishes for crunch.
The potatoes themselves are slicked in olive oil; then roasted in a hot oven until their insides become soft and tender. They come out of the oven crispy on the outside and quite delicious on in their own right, but perfume them with, Dijon mustard, lemon zest and all those herbs, and they can only improve.
What could make for a better warm weather lunch or side?