Make This Mayo-Free Potato Salad for Every Summer Gathering

If you’re like me, you grew up with big family BBQs in the backyard with tables and tables of good food available. The memories were priceless, but as I got older I realized I wanted to find healthier alternatives for the same foods—and if I could make it myself I'd be all the more satisfied.

One thing I could always count on to be there: potato salad. Carb-heavy, super filling, and the perfect compliment next to a burger or hot dog. Surprisingly, recreating the infamous side is very possible and can be reimagined as a much lighter version with just a few small tweaks.

In this recipe, Rachel shows us how to make a mustard-based dressing for the potato salad—the secret ingredient to the salad's flavor that can be repurposed for other dishes and marinades. 

INGREDIENTS:
∙ 5 red potatoes
∙ 1/2 cup chopped celery
For the dressing:
∙ 1/4 cup olive oil
∙ 1 tbsp Dijon mustard
∙ 1 tablespoon chopped dill
∙ 1 teaspoon fresh ground pepper
∙ 1 lemon (juice)

DIRECTIONS:
1. Slice potatoes and put into pot with water
2. Boil potatoes until they can be easily pierced with a fork
3. Blend all dressing ingredients in a food processor
4. Combine potatoes, celery, and dressing into a bowl
5. Gently toss all ingredients and enjoy!

Watch the full tutorial below.



Wanting even more healthy recipes and nutrition tips? Head on over to the P.volve YouTube channel!