I've lightened up the classic potato salad recipe by using a simple vinaigrette made with olive oil, sherry vinegar, Dijon and fresh herbs. The results is a lovely tangy flavorful side dish without all of the calories, fat and heaviness.
2poundsbaby potatoes(halved (no wider than 2 in.))
¼cupextra virgin olive oil
1teaspoonground celery seeds
Salt and freshly ground black pepper
Add halved potatoes to a pot of COLD water along with 1 tablespoon of salt and bring to a boil. Reduce heat to a simmer and cook potatoes until they are fork tender (about 15 minutes). *Make sure not to overcook your potatoes. You want them to have a little bite to them or they will be mushy and fall apart in the salad.
In the meantime, add all of the ingredients to a large bowl and whisk together. Set aside.
Strain your potatoes. After letting the steam evaporate for a couple minutes, add your potatoes to the marinade and toss gently in the dressing. Doing so while the potatoes are still hot will allow them to soak up the dressing.
Salt TO TASTE! Potatoes crave salt so it’s important that you properly season them at the end. Add a little at a time and taste as you go until you’re satisfied.
Serve warm or cold.
I'd appreciate it if you took a minute to comment and rate the recipe below! ;-) Yield: This recipe serves 6-8 people.✔️Add some crumbled bacon or diced ham for a heartier salad.✔️Swap out the sherry vinegar for apple cider vinegar, white wine or red wine vinegar.✔️Try using different herbs, such as thyme, tarragon or oregano.✔️Add in some chopped hard-boiled eggs for extra protein.✔️Stir in some shredded cheese, such as parmesan or Swiss.✔️Throw in some veggies, like celery, shredded carrots, or green onions.✔️For more sweetness, add in some diced apples or raisins.✔️Add nuts for an added crunch.