No Bake Potato Salad

This creamy potato salad is the ultimate crowd-pleaser, perfect for backyard barbecues, picnics, or as a comforting side dish for any meal. The key to this recipe is using small red potatoes, which hold their shape beautifully when boiled and cooled. The dressing is a luscious blend of mayonnaise, Dijon mustard, and red wine vinegar, creating a tangy and rich flavor profile that coats every bite. Finely chopped green onions add a fresh, sharp crunch that cuts through the creaminess. Unlike traditional versions, this salad is best served chilled, allowing the flavors to meld together over time. It&# 226;ÂÂs simple, satisfying, and always a hit.

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 699.3

Dietary: Gluten-free, Vegan, Vegetarian

Description

This creamy potato salad is the ultimate crowd-pleaser, perfect for backyard barbecues, picnics, or as a comforting side dish for any meal. The key to this recipe is using small red potatoes, which hold their shape beautifully when boiled and cooled. The dressing is a luscious blend of mayonnaise, Dijon mustard, and red wine vinegar, creating a tangy and rich flavor profile that coats every bite. Finely chopped green onions add a fresh, sharp crunch that cuts through the creaminess. Unlike traditional versions, this salad is best served chilled, allowing the flavors to meld together over time. It&# 226;ÂÂs simple, satisfying, and always a hit.

Ingredients

1/2 cups Olive Oil
1/2 cups Mayonnaise (low fat-O.K.)
1/2 cups DÃ¢ÂÂjon Mustard
1 Qt. Cooked small Red Potato quartered when cool (approx. 20)

Directions

1
Wash small red potatoes and cut them into quarters.
2
Place potatoes in a pot of salted water and bring to a boil.
3
Cook potatoes until tender when pierced with a fork, about 15-20 minutes.
4
Drain potatoes and rinse with cold water to cool them down completely.
5
In a small bowl, whisk together olive oil, mayonnaise, Dijon mustard, and red wine vinegar until smooth.
6
Season the dressing with salt and black pepper to taste.
7
In a large bowl, combine the cooled, quartered potatoes with the dressing.
8
Gently toss to coat all potatoes evenly with the dressing.
9
Fold in chopped green onions.
10
Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 699.3kcal

% Daily Value *
Total Fat 54.7g85%
Saturated Fat 7.8g39%
Cholesterol 4.2mg2%
Sodium 382.2mg16%
Total Carbohydrate 47.5g16%
Dietary Fiber 6.5g26%
Sugars 3.4g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato salad, red potatoes, dijon mustard, mayonnaise, green onions, red wine vinegar, olive oil, side dish, picnic food, bbq side, creamy salad, chilled salad, easy recipe, summer salad, comfort food, vegetarian, gluten free, meal prep, leftovers, family style

Read it online: https://www.chefs-mate.com/recipe/no-bake-potato-salad-3/