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No Mayo Potato Salad

Enough already with the mayo drenched potato salads!! Here’s a refreshing take on an old classic. Easy to make and perfect for your next gathering. Serve warm, cold, or at room temperature. You’re gonna love it!

3 lbs small red or yellow potatoes, halved and/or quartered

½ cup pitted green olives, halved

½ cup chopped fresh parsley

2 Tbsp capers

⅓ cup olive oil

2 lemons; zest and squeeze ⅓ cup juice

1 shallot or small yellow onion, finely chopped

1 Tbsp coarse whole grain mustard

Grated Parmesan cheese


For salad: in a large saucepan combine potatoes and enough salted water to cover. Bring to a boil and reduce heat. Simmer, covered, for 15 minutes until potatoes are tender. Drain well; cool slightly. Transfer to a serving bowl. Add in olives, parsley, and capers.

For dressing: in a screw top jar, combine oil, lemon zest and juice, shallot, and mustard. Cover and shake well. Pour dressing over potato mixture and toss gently. Top with grated parmesan and salt and pepper to taste.