Potato Salad
without mayonnaise


3-4 white rose or russet potatoes, peeled and cooked
2-3 hard-cooked eggs, diced
1/2 onion, finely chopped
1-2 stalks celery, diced
1/2 cup extra-virgin olive oil
1/4 cup cider or white wine vinegar
2 tablespoons prepared mustard
2 tablespoons honey
1/2 to 1 teaspoon fine sea salt
freshly ground peppercorns
snipped fresh dill or 1/2 teaspoon dill or celery seeds
1-2 teaspoons capers

Cook potatoes in salted boiling water until tender, about 30 minutes. Or, microwave potatoes in batter bowl or "ugly pot", covered, for about 10 minutes or until fork tender. Cool potatoes and cut into bite sized pieces and place in a big bowl. Toss in the cooked eggs, diced onion and celery. In a measuring cup, whisk together the olive oil, vinegar, mustard, honey, salt, pepper, and seeds. Taste and correct seasonings to be just right. You may need more salt, more pepper, more sugar, etc. Toss into the potato mixture and garnish with capers.


Salads Side Dishes Vegetable Dishes