Vinaigrette Potato Salad

Nothing says summer parties more than chilled salads like potato salad. Sad as it may be- I never warmed to the mayo, mustard and egg rendition. However, I did not want to miss out on this classic, so this recipe omits the mayo, is light and easy, and above all does not spoil in the hot sun as quickly as its cousin.

I liked the texture of the red potatoes as white or russet varieties tend to fall apart. The vinaigrette is light on the vinegar part and certainly can be adjusted to taste. Focusing more on the olive oil gives a great flavor that is not masked by a tart component. Herbs round out the salad and green onions gives some bite. Enjoy!

Vinaigrette Potato Salad
Serves 2-3

1 lb. redskin potatoes
1/4 cup olive oil
2 tablespoon white wine vinegar
1/2 tablespoon whole grain mustard
2 tablespoons fresh dill, minced
1 tablespoon fresh parsley, chopped
2 fresh green onion springs, chopped
2 teaspoons table salt, divided
1 teaspoon black pepper
1/2 teaspoon celery salt

In a large pot bring 4 qt. of water to a boil. Add 1 teaspoon of table salt and carefully drop in the potatoes. Cook for 20 minutes until soft and cooked through. Drain potatoes and cut in 4ths. Place in a large bowl and carefully fold in the dill, parsley and green onion. Mix the vinegar and mustard, and slowly pour in the olive oil until thickened. Fold in the vinaigrette. Season with the remaining salt and pepper. Allow to cool to room temperature then refrigerate. Serve cold.