NOT-YOUR-TYPICAL POTATO SALAD
I HATE mayonnaise. In every single potato salad I've seen at summer potlucks, they all have more than too much mayo. So, I took a "French" potato salad recipe from the Joy of Cooking & personalized it. Not a bit of mayo in here at all... I usually double the recipe, we eat it warm right away and chilled for the next day or so. I don't love olive oil when it's chilled, so I usually let the salad sit at room temperature for a bit until the viniagrette warms to a normal consistency.
Provided by gemini jodi
Categories Potato
Time 50m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes in salted water for 20-25 minutes or until tender when poked with a fork.
- Cube potatoes while still warm into large mixing bowl.
- Whisk all remaining ingredients except celery in small bowl or cruet to make viniagrette.
- Pour viniagrette over warm potatoes, add celery & toss gently.
- Serve any temperature you prefer: warm, room temperature or slightly chilled.
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