I have never been a huge fan of creamy, mayo-based potato salads. I have had an intolerance to eggs for years now, so I’m sure that’s had a lot to do with it. This recipe is tangy, has a nice kick to it, and is egg-free.
8-12 medium sized potatoes
1 cup vegetable broth
2 tbsp old style whole grain mustard
1 tbsp rice wine vinegar
juice from half a lemon
zest of 1 lemon
1 tbsp extra virgin olive oil
1 large shallot, finely sliced
1/4 cup mixture flat-leaf parsley and chives, chopped
1 tbsp Parmesan cheese
salt & pepper
Start by peeling, cleaning, and quartering your potatoes. Fill your pot with cold water, and add a cup of vegetable broth. This helps to flavour the potatoes, and the cold water helps to cook the potatoes evenly. Add the potatoes, then bring to a boil, uncovered. After about 5-6 minutes of boiling, start to check if the potatoes are done by poking them with a fork. They will be done once you can easily poke through without any resistance. Once cooked, drain, and place potatoes in a large bowl.
In a small bowl, add mustard, rice wine vinegar, lemon juice and zest, olive oil, shallots, herbs, cheese, salt, and pepper. Mix together.