Recipes

Dijon Potato Salad With Olives

Dijon Potato Salad With Olives
A mayo-free spin on the classic potato salad that will have kids cleaning their plates.
  • Prep Time: 30 Minutes
  • Cook Time: 2 Hours
  • Servings: 24 Servings

Ingredients

Ingredients

  • 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

Preparation

Directions

  1. 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.
  2. Add sliced olives and diced red pepper to the cooked potatoes
  3. 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.
  4. Just before serving sprinkle freshly chopped parsley

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