Summer Vinaigrette Potato SaladPrint Print Without Images
This delicious potato salad is perfect for when you don’t want a mayonnaise based dressing, and is suitable for someone on an egg and dairy free diet. David’s Dynamite Caesar Paste is an excellent and versatile Canadian made product that gives this recipe creaminess without adding any dairy product. You can make it just with potatoes, adding some snipped chives and a few herbs at the end, but including some grilled veggies give it beautiful color and added nutrients. And because it’s dairy free, it lasts up to 5 days in the fridge, perfect for lunches the whole week through!
3 tbsp. red wine vinegar and 1 tbsp. balsamic vinegar OR
¼ cup white balsamic vinegar – Antica Dodi is a favourite brand of mine (makes it a bit sweeter, rather than tangy)
1 tbsp. dijon mustard
2 tbsp. David’s Dynamite Caesar Paste (you can use either regular or vegan, the only difference between the two is that vegan has no anchovies in it, and both are dairy and egg free)
1 clove garlic, minced (optional, Caesar paste already gives it a good garlic kick!)
1 tsp. each salt & pepper
¾ cup extra virgin olive oil
Optional add ins:
1-2 tbsp capers, drained
chopped green onion or chives
grilled onions, peppers, asparagus or zucchini – diced into bite sized pieces
green beans, cut into 2 inches pieces, lightly blanched and cooled
fresh basil, parsley & thyme
Mix vinegar, mustard, Caesar paste, garlic and salt and pepper together. Slowly drizzle in olive oil, whisking continuously until well mixed and all olive oil is used. You can also use an immersion blender to mix it. Gently boil baby potatoes until just tender when pierced with a knife, and let them cool to room temp. Cut in half, or in quarters if large and pour marinade over them. Gently fold in grilled vegetables, capers and herbs, if using. Best served room temperature. Keeps well in the refrigerator for a number of days.