Summer Potato Salad

This potato salad is perfect to bring to a Summer soiree, since it's made with olive oil instead of mayonnaise. And, it's dairy-free, gluten-free and nut-free, making it allergy friendly. This recipe is easy and comes together in 30 minutes, and it pairs perfectly with any protein.

Yields: 4 servings

Ingredients

• 1 lb. baby potatoes, yellow or red

• 1 Tbsp. Kosher salt (for the potato water)

• 1 Tbsp. whole grain mustard

• 1/2 lemon, zested and juiced

• 1 large clove garlic, minced

• 1/2 tsp. Kosher salt

• 1/4 tsp. ground pepper

• 2 Tbsp. extra virgin olive oil

• 1 medium shallot, diced (approx. 1/3 cup)

• 2 Tbsp. chopped dil

• 2 Tbsp. chopped parsley

• 1 Tbsp. capers

Instructions

1. Rinse potatoes and place in a large pot. Add cold water and 1 Tbsp. salt. Cover with a lid and place on medium-high heat. When water starts to boil, set timer for 20 minutes (the cooking time will vary slightly, depending on how large your potatoes are).

2. While the potatoes are cooking, make the dressing in a small Pyrex or bowl by adding the mustard, lemon zest, lemon juice, minced garlic, salt and pepper and whisk together.

3. Slowly add in the olive oil, whisking constantly. Set aside.

4. Dice shallot, chop dill and parsley and measure out the capers, draining the excess water.

5. When potatoes are cooked (check one of the larger potatoes with the tip of your knife), drain and place back into pot. Let them cool slightly, and then cut them in half (or fourths, if they are large).

6. Pour half of the dressing into a large bowl. Add the warm, cut potatoes and toss them in the dressing.

7. Add the shallot, dill, parsley, capers and the rest of the dressing. Give it a good toss with a rubber spatula.

8. Cover with plastic wrap and let sit for 5-10 minutes. Serve warm or refrigerate and serve cold.