No Mayo Tangy Tasty Potato Salad July 28 2015

Potato Salad is a staple at summer parties, but the usual mayonnaise-base does not sit well in the summer sun. Here is a No-Mayo, Tangy and Tasty Potato Salad that is best served warm - heart-healthy and nutrient-packed!

What You'll Need:

2 lbs Red Potatoes

2 tablespoons White Wine Vinegar

¼ cup Extra Virgin Olive Oil

1 tablespoon Whole Grain Mustard

2 tablespoons fresh basil (chopped)

Salt and Pepper to taste

What You'll Do:

I do not peel the Red Potatoes because the skin holds a great amount of nutrients and fiber (plus I’m lazy!), but you can if you choose. Peel or not, wash the potatoes well and cut them into quarters, keeping the pieces a similar size so they cook evenly.

Boil a large pot of water, add the potatoes and cook until they are tender and are easily pierced with a fork (about 15 to 20 minutes).

Drain and rinse the potatoes in a colander; after they cool slightly, put into a larger bowl.

In a small bowl, whisk together the Olive Oil, White Wine Vinegar, Basil, Whole Grain Mustard, Salt and Pepper. Pour out the potatoes and mix well.

Serve warm or at room temperature.

Enjoy!