Potato salad is a traditional side dish that just about everyone loves! It’s common to see it at summer potlucks, barbecues, and casual lunches. But for those trying to avoid the processed fats in mayonnaise, it can be a diet nightmare. Here’s a tasty and healthy mayo-free twist on this classic salad made with oil and vinegar. Mix together ½ cup Basil Infused Olive Oil, 2½ Tbsps. Sicilian Lemon White Balsamic Vinegar, ¼ tsp. chopped fresh dill, 1 Tbsp. Dijon mustard, ½ tsp. salt, and ½ tsp. pepper. Pour this mixture over warm, cooked, diced red potatoes and let it all cool down together. Delicious served cold or at room temperature.
- ½ c olive oil (try the Basil)
- 2 ½ T Sicilian Lemon White Balsamic Vinegar
- ¼ tsp fresh dill, chopped
- 1 T Dijon mustard
- ½ tsp salt
- ½ tsp pepper
- Combine ingredients and pour over diced, cooked and still warm red potatoes.
Enjoy at room temperature or chilled.