On Friday my office had a potluck lunch. I decided to bring a no mayonnaise potato salad. I had two reasons for my choice: 1) I have to drive 40 minutes to work and mayo goes funky quickly; and 2) I don’t like mayonnaise.
Ergo, I give you my “no-ayo” potato salad. The potluck turned out really well and I think we’re turning it into a monthly thing.
1 pound small potatoes, cut in half or quartered
12 ounces fresh green beans, cut in thirds
10 ounces fresh or frozen peas
1 shallot, finely diced
2 lemons, zested and juiced
1/4 to 1/2 cup extra virgin olive oil
2 to 3 tablespoons fresh chopped dill
2 to 3 tablespoons fresh chopped parsley
salt and pepper to taste
1. Wash and cut potatoes. Put into large pot and cover with cold water. Bring to a rolling boil. Reduce heat and simmer for 10 minutes. Add beans and peas and simmer for another 5 minutes.
2. While vegetables are cooking, whisk together the olive oil, lemon zest and juice. Add salt and pepper to taste.
3. Drain potatoes, beans and peas. Put into a large mixing bowl. Add the diced shallot and chopped herbs. While still warm pour the oil and lemon sauce over the vegetables and stir. Cover the salad and allow to chill in the refrigerator.
4. When ready to serve, taste and adjust seasonings to your liking. I ended up adding a little extra lemon zest, herbs and a bit of salt.