This no mayo potato salad recipe is easy to make. As a matter of fact, it's best served slightly warm so the ghee stays liquid. A delicious mashup of Syracuse, NY specialty salt potatoes (potatoes boiled in brine) with a simple vinaigrette.
1 ½poundsmixed new potatoesI used red, white, and blue
2quartswater
½cupkosher salt
½cupghee or melted butter(use ghee to keep it Whole 30)
⅓cupsherry vinegaror your choice of vinegar, not balsamic
½cupred onionfinely diced
½cupfresh herbschopped (I used dill and Italian parsley)
½teaspoonblack pepperfreshly groun
Instructions
Wash the potatoes and place in a heavy bottomed saucepan. Cover with the water and then pour in the salt.
Bring to a boil and then maintain a simmer until the potatoes are cooked through, about 12-15 minutes.
Drain the potatoes well and cool until warm.
In the meantime, heat ghee or butter just until melted but still very creamy. Whisk in the vinegar and then stir in the onions, herbs, and pepper.
Once the potatoes have cooled, fold the dressing in to coat all the potatoes. Eat warm. Refrigerate any leftovers. To reheat (so the ghee or butter isn't hard), place in the microwave on 20% power for 2-3 minutes, until the ghee has softened up and the potatoes are no longer cold. Stir and enjoy.
Notes
This would also be great with some crumbled bacon in it. To keep it Whole 30, make sure your bacon doesn't have any sugar added to it.