At almost the last minute before the Sabbath, a request came in for Potato Salad. This is not a favorite of mine although I don't dislike it. It just exists. I was in a hurry and threw this together. My one goal was to avoid the mayonnaise. I also made another change. Often, I use vinegar for the salads but I used lemon juice and it really made it special.
No Mayo Potato Salad
5 potatoes, peeled and cut into small chunks
2 tablespoons olive oil
1 tablespoon spicy mustard
4 teaspoons lemon juice
1 medium onion, chopped fin
2/3 cup snipped parsley
2 scallions, chopped or clipped
1 teaspoon oregano
2 half sour pickles, chopped
1 hard boiled egg, riced
salt and black pepper, to taste
Scrub and cut up the potatoes and place in a large pot and cover by two inches with cold water. Salt and bring to a boil. Reduce heat and simmer until potatoes are just cooked, 15 minutes. You should be able to stick a fork into them. Drain and let sit while you make the dressing.
Mix the olive oil, mustard and lemon juice together in a small bowl. Add the onion, scallions, pickles, parsley and oregano to potatoes in a large bowl. Coat potatoes with the dressing. Add salt and pepper. Mix once again. Top with riced egg. You can leave the egg on top as garnish or mix it in.
We were pleased with the resulting taste of the dressing on the potato and I am planning on making potato salad, more often, using this dressing.
We are starting with dessert and a Caramel Drizzle Freezer Pie from Simple Sweet Home. That looks delicious.