This recipe is for all you lovelies who have been writing in this Summer asking (sometimes begging) for a mayo-free potato salad.
It’s a popular request and I assume that’s because no one wants a bowl full of mayo sitting out in the sun while they sip there Margaritas and grill up their Clean Eating Sweet and Smokey Turkey Burgers.
So I’ve got ya covered in this week’s video…
Growing up my Dad was a big fan of the Italian-style potato salads and when he was in the kitchen this was the road he traveled. Potatoes, evoo, vinegar, red onion and some veggies (often green beans, tomatoes, and/or olives).
My Mom, on the other hand, was a mayo and hard-boiled egg kind of lady when it came to her potato salad (I’m gonna have to wave my Clean & Delicious wand over that one someday!).
Needless to say, this recipe is a spin-off of my Dad’s version.
It’s light and flavorful and perfect for your Labor Day weekend BBQs.
Use it as a blueprint and add in what you’ve got on hand. Remember that the idea behind this weekend is to enjoy the last of Summer with your friends an family, so don’t sweat the details of the recipe. Be flexible, use what you’ve got to make this work for you!
Happy Labor Day everyone!! xo
Italian Style Potato Salad
- 1.5 lbs little potatoes quartered
- 1 clove garlic crushed
- 1/2 red onion diced
- 1 cup of canned artichoke hearts drained and chopped
- 1/3 cup Kalamata olives sliced
- 2 tbsp. rice wine vinegar
- 3 tablespoons extra virgin olive oil
- A handful of fresh chopped parsley
- Salt and pepper to taste
- Place potatoes in a large pot along with a fat pinch of kosher salt and cover with a few inches of water. Bring to a boil and reduce to a simmer for about 10 minutes or until the potatoes are just fork tender. Drain and set aside.
- In a large bowl combine garlic, onion, artichokes, and olives. Dump the potatoes into the bowl and season with vinegar, oil, parsley, and salt and pepper.
- Taste for seasonings and enjoy.
- Makes 6 servings.