Going to a potluck, outdoor barbecue, or a small meal with friends? What to bring that’s a little unique? How about an Olive Oil Potato Salad? Mayo is heavy and requires special handling to stay food-safe. Olive oil negates that problem. You can leave it out for your entire event. Olive oil is a healthier dressing, and it sits lightly in the stomach.
If you like traditional potato salad, you’ll likely enjoy this variation. You can serve this hot or cold!
Oil n' Spice Potato Salad
Going to a potluck, outdoor barbecue, or a small meal with friends? What to bring that’s a little unique? How about an Olive Oil Potato Salad? Mayo is heavy and requires special handling to stay food-safe. Olive oil negates that problem. You can leave it out for your entire event. Olive oil is a healthier dressing, and it sits lightly in the stomach.If you like traditional potato salad, you’ll likely enjoy this variation. You can serve this hot or cold!
Ingredients
- 2 lbs baby potatoes (halved)
- 1 tbsp sea salt
- ½ c Extra Virgin Olive Oil
- 2 tsp coarse-grain mustard
- 2 large cloves garlic (chopped)
- 2 tbsp lemon juice (freshly squeezed **)
- ⅓ c green onions (chopped)
- 3 stalks chopped celery
- ⅓ cup chopped (fresh parsley)
- Pepper to taste
Instructions
- Pull out a large saucepan or stockpot.
- Put the potatoes and salt in to cook
- Bring to a boil, then turn down the heat to medium
- Test a potato after 5 minutes, it should be fork-tender If not, give it another minute.
- Put aside ¼ cup of the water, then drain the potatoes.
- Get a large mixing bowl and put your potatoes in it.
- Using your blender, chop up the herbs with the olive oil, parsley, lemon juice, mustard, and pepper.
- When the mixture looks blended, pour in the cooking water.
- Mix the dressing with the potatoes.
- Let the two marry for 10 minutes, stirring it after the five-minute mark.
- Toss celery into the salad with a bit of any green onions or parsley you have extra.
- Try to serve within a few hours
- Using a food storage bin In the refrigerator, this has a shelf life of three days
Notes
You may not need a whole lemon for this. Use the rest as garnish