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MAYO-FREE Italian Potato Salad

Serves 1
facebook.com

MAYO-FREE Italian Potato Salad

facebook.com
Serves 1

Directions

  1. 1Bring a large pot of water to boil.
  2. 2Add the potatoes and cook for 10 minutes.
  3. 3Strain the potatoes and set aside.
  4. 4Add all the dressing ingredients (olive oil, pepperoncini liquid, salt, Greek yogurt or sour cream, dijon mustard, honey, onion powder, and grated parmigiano reggiano) to a blender.
  5. 5Blend the dressing until creamy and set aside.
  6. 6Add all of the salad ingredients (boiled potatoes, chopped fresh parsley, halved grape tomatoes, minced red onion, diced salami, halved bocconcini, and roughly chopped peppadew peppers) to a large bowl.
  7. 7Pour the prepared dressing over the salad.
  8. 8Toss the salad gently to combine all ingredients with the dressing.

Ingredients

  • 2 lbs baby potatoes
  • 0.25 cup fresh parsley, chopped
  • 12 ounces grape tomatoes, halved
  • 0.33 cup red onion minced
  • 7 ounces salami diced into ½ inch pieces
  • 8 ounces bocconcini (small balls of mozzarella), halved
  • 20 units peppadew peppers, roughly chopped
  • 0.33 cup olive oil
  • 0.25 cup liquid from the pepperoncini jar
  • 0.5 tsp salt
  • 3 tbsp Greek yogurt or sour cream
  • 0.5 tsp dijon mustard
  • 0.5 tbsp honey
  • 0.25 tsp onion powder
  • 2 tbsp grated parmigiano reggiano

Equipment

large potcolanderblenderlarge bowlsalad servers

Tips

  • Do not skip the peppadew peppers as they are crucial for the flavor.
  • The pepperoncini parmesan dressing takes this salad to the next level, being light, tangy, and slightly spicy.
  • This is the only potato salad recipe you’ll need this summer.
  • Save the recipe for your next BBQ!

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