Mayo-Free Potato Salad So Tasty

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Mayo-Free Potato Salad

"I created this recipe as I do no longer use mayo in some thing! It has outstanding taste. The coloring in this is not 'white' because of the no mayo. The Dijon and paprika deliver it a country appearance. Experiment with flavored oil, olives, and vinegars. I used Persian lime olive oil. This recipe can be modified without difficulty, together with adding crispy bacon to it. Enjoy!"

Ingredients :

9 huge purple 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
1/four teaspoon kosher salt, or to flavor
1/four teaspoon floor black pepper
1/2 cup olive oil
1/four cup crimson wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon paprika, for garnish (non-compulsory)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H5M

Place the potatoes into a big pot and cover with water. Bring to a boil over excessive warmth, then lessen heat to medium-low, cover, and simmer till soft, 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 sufficient to deal with.
Transfer the potatoes right into a huge 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, pink wine vinegar, and Dijon mustard, and pour the dressing over the potato combination. Toss once more to coat all ingredients with dressing. Sprinkle with 1/four teaspoon paprika.

Notes :

If you want a 'saucier' potato salad, just make greater dressing and upload till you get the consistency you want.
You can substitute champagne vinegar for crimson wine vinegar.

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