Source
Nancy Kirchmeier
Servings/Yield
8 servings
Cuisine
North American : United States
Course
Salad
Difficulty
Potato Salad (No Mayo!!)
This is a favorite from my catering business. I was very concerned about serving salads with a mayonnaise base for events that were held outdoors in hot weather. This potato salad was the perfect solution because it had a vinegar, wine, and oil dressing, and actually tastes better when it’s warm. Try it for your next picnic.
Ingredients
- 2 pounds red potatoes
- 8 green onions
- 2 Tbsp. parsley
- 1 tsp. dill weed
- ½ tsp. salt
- ¼ tsp. pepper
- 3 Tbsp. rice wine vinegar
- ¼ cup white wine
- 2 tsp. garlic, minced
- ½ cup olive oil
Method
Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.
Drain in a colander and rinse in cold water. When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.
Add the onions, parsley, dill weed, salt, and pepper, and stir to distribute.
In a small bowl whisk together the vinegar, wine, garlic, and olive oil. Pour over the potatoes and stir thoroughly.
Serve immediately or chill and serve later.
Notes
Mom has/d a catering business?!?!?!
Categories
Salads