A mayo-free spin on the classic potato salad that will have kids cleaning their plates.
Ingredients
24 Servings
5 lbs. yellow potatoes, raw, 1/4 inch slices, edible portion
1 cup Black olives, sliced
1/2 cup red bell pepper, raw, 1/4 inch dice
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 Tablespoons dijon mustard, prepared
1 Tablespoon sugar, granulated
2 teaspoons garlic, raw, minced
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup parsley, raw, chopped
48 Servings
10 lbs. yellow potatoes, raw, 1/4 inch slices, edible portion
2 cups Black olives, sliced
1 cup Red bell pepper, raw, 1/4 inch dice
1 cup Vegetable oil
1 cup Red wine vinegar
1/4 cup Dijon mustard, prepared
2 Tablespoons Sugar, granulated
1 Tablespoon +1 teaspoon Garlic, raw, minced
1 teaspoon salt
1 teaspoon Red pepper flakes
1/2 cup Parsley, raw, chopped
Preparation
Cut potatoes into 1/4-inch slices. Place diced potatoes in a stockpot and fill with cold water until covered by 1 inch. Bring to a low boil and immediately reduce to a medium simmer. Cook until the potatoes are tender. Test a few pieces by tasting them. Drain potatoes and place in a full-size 4-inch steamtable pan. Use 1 pan for 24 servings; use 2 pans for 48 servings
Add sliced olives and diced red pepper to the cooked potatoes
Combine the vegetable oil, red wine vinegar, Dijon mustard, sugar, minced garlic, salt and red pepper flakes in a blender. Blend until well combined and emulsified. Pour the dressing over the warm potatoes and gently stir to coat the potatoes. Cover the pan partially and refrigerate until chilled to 40°F, at least 2 hours or over night. Hold at or below 40°F until ready to serve.
Just before serving sprinkle with 1.chopped fresh parsley
Variations
1 Serving Provides 1/2 cup starchy vegetable. Serving Size 1/2 cup
Nutrition
Calories147
Fat9.8g
Sodium109mg
Vitamin C15%
Carbohydrates13g
Fiber3g
Protein2.5g
Iron3mg
Calcium34mg
Vitamin A15mg
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