This potato salad has no mayo (vegan and gluten-free) making it a perfect summer side.
- 2 pounds of baby potato cut into bite sized chunks (we used a mix of red bliss and yellow)
- 1/4 cup of olive oil
- 2 TBSP balsamic vinegar
- 3 shopped scallions
- 1/4 cup of chopped parsley
- I clove of grated garlic
- 1 tsp of dijon mustard
- salt & pepper to taste
Place a steamer basket in a medium pot of water filled with a few inches of water. We prefer to steam than boil to retain nutrients. After the water boils, cook on a low to medium flame until fork tender about 10 to 15 minutes. In the meantime, combine al the dressing ingredients in a small jar or shaker to combine. Drain the potatoes to a bowl add seasoning, add scallions and pour the dressing over the potatoes and gently mix.