Finished salad in a white bowl on a wood table.

No-Mayo Red Potato Salad

Name: No-Mayo Red Potato Salad
Prep time: 20 min
Cook time: 1 h
Yield: 8-10 servings
Cuisine: Vegetables
Ingredients: 3 lbs Baby red potatoes, halved; 4 T Whole grain mustard, I used Maille; 2 t Red wine vinegar; 2 T Chopped capers; 2 Shallots, chopped; 1/4 C Extra virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 T Chopped chives; 2 T Chopped parsley

Courtesy of Bull Outdoor Products

Makes: 8 - 10 servings
Prep Time: 10 - 20 minutes
Cook Time: 20 - 60 minutes

Ingredients:

3 lbs Baby red potatoes, halved
4 T Whole grain mustard, I used Maille
2 t Red wine vinegar
2 T Chopped capers
2 Shallots, chopped
1/4 C Extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
3 T Chopped chives
2 T Chopped parsley

Directions:

Add potatoes to a pot of cold salted water.
Light side burner and place pot. Refer to the grill's owner's manual for maximum side shelf weight.
Bring to a boil and cook for around 10 minutes until the potatoes are fork tender and drain.
While the potatoes are cooking, stir together the mustard, vinegar, capers and shallots.
Slowly whisk in the olive oil until incorporated.
Taste and season with salt and pepper.
Return the drained potatoes to the pot and pour over the dressing.
Gently toss to coat all of the potatoes.
Let cool to room temperature and if not serving in the next hour or so, cover and refrigerate.
Toss with herbs and serve at room temperature or chilled.