Summer Mayo-free Potato Salad

April 11, 2013 by Leanne Vogel August 25, 2017

A refreshingly light, mayonnaise-free potato salad that’s perfect to take along to your next barbecue.

Ingredients

• 1.5 lbs. mini white potatoes
• 2 shallots, finely diced
• 1/4 cup beef broth or vegetable broth (to keep vegan)
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons white balsamic vinegar
• Sea salt
• Fresh ground pepper, to taste
• 1 English cucumber, skin removed and sliced into thin coins

Instructions

1. Bring 6 cups of water to a boil in a large saucepan. Add potatoes and cook until fork tender, 8-10 minutes. Drain and allow potatoes to cool for 30 minutes.
2. Slice potatoes in half and add to a large bowl. Stir in diced shallots.
3. Pour broth over top, then oil, then vinegar. Sprinkle with salt and pepper. Rotate gently to cover and top with sliced cucumber.
4. Do not stir. Cover and refrigerate overnight, at least 12 hours, for the flavors to develop.

Nutrition Information Per Serving