MAYO-FREE POTATO SALAD

Mayo-Free Potato Salad image

Provided by AnneLN

Time 1h5m

Yield 8

Number Of Ingredients 14

9 large red potatoes
2 dill pickles, chopped
2 green onions, chopped
2 stalks celery, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons dill pickle juice
2 teaspoons dried dill weed
1 teaspoon paprika
¼ teaspoon kosher salt, or to taste
¼ teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon paprika, for garnish

Steps:

Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Chill the potatoes in cold water, and chop into cubes when cool enough to handle.
Transfer the potatoes into a large salad bowl, and toss lightly with dill pickles, green onions, celery, cilantro, dill pickle juice, dried dill, 1 teaspoon paprika, salt, and pepper. In a bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard, and pour the dressing over the potato mixture. Toss again to coat all ingredients with dressing. Sprinkle with 1/4 teaspoon paprika.

Nutrition Facts : Calories 419.2 calories, Carbohydrate 68 g, Fat 14.2 g, Fiber 7.5 g, Protein 8.1 g, SaturatedFat 2 g, Sodium 164.3 mg, Sugar 4.5 g