I've officially found a new favorite potato salad recipe! I've always loved potato salad, but I'm always on the lookout for a tasty version that doesn't include mayonnaise, since I'm not a huge fan (of both the taste & the calories!).
This salad is a great solution - it's super flavorful, and uses an herb & dijon vinaigrette as the dressing, rather than a mayonnaise-heavy, creamy dressing, and contains crisp green beans for added texture and flavor. Plus, as an added bonus, it contains crumbled bacon, which, let's face it, makes everything better. It's perfect if you're looking for a lighter, non-creamy potato salad recipe that still has delicious, bold flavors.
Herb Vinaigrette Red Potato Salad
- 2 lbs. small red boiling potatoes
- 1 cup green beans
- 1/4 cup white wine vinegar
- 1 tsp. Dijon mustard
- 1 tsp. sea salt
- 3/4 tsp. freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup minced green onion
- 2 Tbsp. minced fresh dill
- 2 Tbsp. minced flat-leaf parsley
- 2 Tbsp. julienned fresh basil leaves
- 3 strips crispy bacon, crumbled (optional)
Place the red potatoes in a pot of boiling water, and cook for 15-20 minutes, or until just tender. Remove the potatoes with a slotted spoon and add the green beans to the boiling water. Cook for a few minutes, until only slightly tender but still crisp. Drain the beans, and plunge into an ice bath to stop cooking.
Meanwhile, whisk together the white wine vinegar, dijon mustard, salt, and pepper. Slowly whisk in the olive oil so that it emulsifies.
Once the potatoes are cool enough to touch, cut into halves or quarters, and place in a bowl with the green beans. Toss the still-warm potatoes with 2 Tbsp. of the vinaigrette - the potatoes will absorb most of the liquid, allowing them to soak in some of that flavor! Next, add the minced green onion, herbs, bacon, and the remaining vinaigrette. **Note: the bacon is totally optional. It would still be delicious without it. Toss everything together, and enjoy!
This potato salad can be served immediately so that it's warm/room tempurature, or it can be refigerated & served cold - both ways are great!
