I love potato salads, don't you? I usually make my potato salad with mayonnaise, but this time I decided to make a mayonnaise free potato salad: variety is good, yes?
In the Summer I love using small red potatoes in my salads because they cook quickly and don't need to be peeled. For something different, I decided to crisp up the potatoes in an iron skillet after partially cooking them. This not only gave a great color to the potatoes, but also helped them to retain their shape and texture and not get soggy in the dressing.
Mayonnaise Free Potato Salad: Cast Iron Potato Salad with Vegetables & Tahini Dressing
8 baby red potatoes, halved, parboiled
4 radishes, diced
1/2 cucumber, peeled, seeded, diced
1 large tomato, quartered, seeded, diced
1 tablespoon chopped white onion
2 tablespoons chopped basil
1 tablespoon tahini
1 tablespoon lemon juice
drizzle of olive oil
1 garlic cloves, minced
salt & pepper to taste
1. Heat a bit of olive oil in a hot cast iron skillet. Add parboiled potatoes and cook until potatoes form a golden crust.
2. Combine slightly cooled potatoes with the rest of the salad ingredients.
3. In a small bowl whisk together dressing ingredients and lightly dress the salad. You don't need to use the entire amount of the dressing.
I loved this colorful salad with plenty of texture and flavor. This was a great way to get your vegetables in!
What's your favorite way to make a potato salad?