Since I am not a huge fan of mayonaise on potato salad, I decided to make a version without mayo. Not only is it healthier, but it can be served warm and doesn't need to be refrigerated so it's great for picnics and barbecues. It has so much flavor and is very easy to make.
2 pounds thin skinned potatoes (yukon gold, purple peruvian, or new potatoes)
1/2 red onion
1 garlic clove
3 tablespoons fresh dill
3 tablespoons fresh parsley
1 tablespoon dijion mustard
1/2 cup olive oil
1/4 cup red wine vinegar
Chop the potatoes into about 1 1/2- 2 inch cubes. Add potatoes to a pot with the garlic clove and fill with water 1 inch above the potatoes. Put pot on stove and turn the gas on high. Once the water comes up to a boil salt the water and continue cooking. Total cooking time should be 20-25 minutes or until fork comes out without any resistance.
In a large bowl, whisk the mustard and red wine vinegar together until they combine. Then slowly whisk in the olive oil.
Slice the red onion very thinnly and add to the mustard, vinegar, and oil vinegarette. Chop the dill and parsley and reserve to the side.
Once potatoes are fork tender, drain them and remove the garlic clove and add them to the mixture. Stir gently and add in the parsley and dill. Season with salt and pepper to taste. Serve warm or chill and enjoy!
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