I have officially made this recipe three times now, so I think it's fair to say that this one is a keeper. You know it is good when friends, family, and strangers all seem to like it.
I never liked potato salad growing up. First off, I do not get along with mayonnaise. Secondly...no I guess that's about it. But when I first had a potato salad made with vinaigrette rather than mayonnaise, I decided to end my boycott and welcomed potato salad into my life.
This recipe comes from a cute little blog titled Chinese Grandma (recipe here - I didn't even make any changes!). This salad comes together so quick - you even cook the green beans and potatoes in the same water! I've made this with teeny tiny potatoes cut in half, multicolored potatoes, and larger potatoes cut into chunks. Versatile!
The dressing is simply:
dijon mustard, lemon juice, olive oil, s&p, and garlic! Lastly, throw a handful of chopped chives on top!
I highly recommend this recipe for a potluck (It was quite popular at a vegan potluck I went to), and it is nice that it is delicious at any temperature. Enjoy!
