The Fourth of July is the ultimate grilling and outdoor cooking event of the summer. We load up on patriotic burgers and hot dogs, usually accompanied by rich, mayonnaise-laden potato salads and coleslaws. This lightened up potato salad offers a welcomed change from the norm. This recipe gives you all the flavor and creamy texture you’d expect, without the unnecessary fat and calories. And if you make it with Vegenaise instead of regular mayo, you won’t have to worry about it getting spoiled in the heat. However you make it, this potato salad will definitely be a hit with your Fourth of July guests.
Serves: about 8 people as a side dish. Total Time: 30 minutes
- 2 lbs. small new potatoes (try to get a variety of purple, red, and white new potatoes)
- 2 cups string beans, trimmed
- 1 1/2 cups cherry or grape tomatoes, halved
- 1/2 cup Vegenaise or low-fat mayonnaise (if you use Vegenaise, I promise nobody will know the difference!)
- 3 tablespoons Dijon mustard
- 4 tablespoons apple cider vinegar
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh chives, chopped
- 1/2 medium red onion, chopped
- Kosher salt and black pepper to taste
- In a large pot of water, add all the potatoes and 2 tablespoons of salt, and add enough cold water just to cover them. Bring up to a boil and cook until just tender, about 10-12 minutes depending on the size of the potatoes. In the last minute of cooking, add the green beans to just briefly blanch them, then drain everything and allow to cool.
- In a large bowl, whisk together the Vegenaise or mayo, Dijon mustard, apple cider vinegar, parsley, chives, red onion, and salt and pepper to taste.
- While the potatoes are still slightly warm, halve them and add them to the bowl with the dressing. Add in the tomatoes, and toss everything to combine. Check the seasoning, adding more salt, pepper, or apple cider vinegar to taste.