Dijon Potato Salad With Olives
A mayo-free spin on the classic potato salad that will have kids cleaning their plates.
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- 5 lbs. yellow Michigan potatoes, raw, 1/4 inch slices, edible portion
- 1 cup Black olives, sliced
- 1/2 cup vegetable oil
- 1/2 cup red wine vinegar
- 2 Tablespoons dijon mustard, prepared
- 1 Tablespoon sugar, granulated
- 2 teaspoons garlic, raw, minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup parsley, raw, chopped
- Cut potatoes into 1/4-inch slices. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan.
- Add sliced olives and diced red pepper to the cooked potatoes
- Combine the vegetable oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt and red pepper flakes in a blender. Blend until well combined and emulsified. Pour the dressing over the warm potatoes and gently stir to coat the potatoes. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night.
- Just before serving sprinkle freshly chopped parsley