Naked Potato Salad
May 13, 2015
I love to make a naked potato salad to pair with salmon, venison or flank steak for summer dinners.
My mom, Cecelia Otto, taught me this recipe – it is easy and fast. I love how light it is unlike a traditional potato salad it is made with olive oil instead of mayonnaise.
Ingredients:
– green beans
– small red and white potatoes
– green shallots
– kalamata olives
– 1 part red wine vinaigrette
– 2 parts light olive oil
– 1 teaspoon of sugar
– 2 teaspoons of whole grain mustard
Directions:
- Wash and slice potatoes into fourths then boil until fork tender
- Wash green beans and cut beans in halves – boiled for about 4 minutes – make sure they are cooked but still crunchy.
- Drain potatoes and green beans
- Chop up green shallots and olives (optional)
- Toss Potatoes, green beans, green chalets and olives (optional) together
- Combine: 1 part red wine vinaigrette, 2 parts light olive oil, 1 teaspoon of sugar and 2 teaspoons of whole grain mustard and shake up in a glass jar with a lid.
- Pour dressing over the vegetable mixture and mix. Let sit while you make dinner or overnight as it will be more flavorful.
Hope you enjoy a very west coast way to make potato salad.
