No-Mayo Potato Salad

1

In a small bowl, whisk together the olive oil, 1 tablespoon white wine vinegar, the Dijon mustard, sea salt, and black pepper.

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2

Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, and add 1 tablespoon of kosher salt.

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3

Pour the dressing over the cooled potatoes. Add the onions, garlic, minced dill, chives, and parsley. Toss gently to combine.

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Full recipe & nutritional info on bakedbree.com