Daily Archives: July 24, 2014

Summer Time #05 – No-Mayo

summertime Potato Salad with No Mayonnaise

Makes 6 servings

Prep: 15 minutes
Cook: 10 minutes
Cool: 30 minutes or longer

Shopping List:

  • 900 gr or 2 pounds small new potatoes, quartered
  • 30 ml or 2 tablespoons balsamic vinegar
  • 60 ml or ¼ cup extra-virgin olive oil
  • 15 ml or 1 tablespoon Dijon mustard
  • 5 gr or 2 tablespoons chopped fresh basil
  • 3 gr or ½ teaspoon salt
  • ½ gr or ¼ teaspoon freshly ground black pepper
  • 80 gr or ½ cup chopped onion
  • 100 gr or ¾ cup crumbled blue cheese
  • 6 gr or 2 tablespoons chopped fresh chives

basilicum-largeTO MAKE:

  1. Place potatoes into a large pot and cover with lightly salted water; bring to a boil.
  2. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
  3. Whisk vinegar, olive oil, mustard, basil, salt, and freshly ground pepper together in a large bowl.
  4. Add the potatoes and onion.
  5. Toss gently to coat.
  6. Let stand until cool, about 30 minutes.
  7. Fold blue cheese and chives into potato salad until blended.
  • Food Note: Picnic salads, with or without mayonnaise, should be kept refrigerated or in a cooler. For food safety reasons, always refrigerate potato salads after 2 hours at room temperature, or 1 hour on hot days, at or above 32° C or 90° F.

Note 1: Fry up a bit of Pancetta and add it as well.
Note 2: The salad goes well with a grilled steak.


Amount Per Serving
Calories: 272
Total Fat: 14.4g
Cholesterol: 13mg
Sodium: 503mg
Total Carbohydrates: 29.5g
Dietary Fiber: 3.6g
Protein: 6.9g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20140724-ST05-Potato-Salad-No-Mayonnaise