This potato salad recipe is unique in that it contains no eggs. My husband Lulu doesn’t like mayonnaise and one of his sisters is allergic to eggs, so I made an eggfree salad dressing using chipotle peppers, lime, cream cheese, sour cream, roasted Roma tomatoes, roasted red bell peppers, red wine vinegar and pickled garlic. I used wax potatoes from our garden which add color to the salad. To the potatoes, I added red radishes, celery, sun-dried tomatoes, red kidney beans, pine nuts and a myriad of herbs. It’s perfect for a summer picnic!
Gardening with the girls… They were so proud of finding the potatoes!
1. Info for Gourmet Red Potato Salad Recipe
- Cook Time: 25 min
- Total Time: 45 min
- Servings: 6
- Calories: 210 kcal
2. Ingredients for Gourmet Red Potato Salad Recipe
- 2 pounds red wax potatoes (15 potatoes)
- 2 teaspoons white vinegar (see tips)
- 1 (15-ounce) can red kidney beans, rinsed
- ½ cup celery, chopped
- 6 red radishes, cubed
- 2 tablespoons sun-dried tomatoes in olive oil, coarsely chopped
- ¼ cup pine nuts, slightly toasted
- 2 tablespoons sour cream
- 3 tablespoons plain yogurt
- 4 ounces cream cheese, softened to room temperature
- 3 tablespoons olive oil
- 1-3/4 teaspoons salt
- ½ teaspoon black pepper, freshly ground
- 3 chipotle peppers, drained, seeded and finely chopped
- 1 roasted red bell pepper
- 2 Roma tomatoes (see tips), smoked (or roasted), skinned and coarsely chopped
- 4 cloves pickled garlic, finely minced
- 1 teaspoon onion powder
- 1 tablespoon Dijon mustard
- 1 lime
- 2 tablespoons red wine vinegar
- 2 tablespoons capers
- 1 tablespoon chives, chopped
- 1 tablespoon tarragon, chopped
- 1 tablespoon dill, chopped
- 2/3 cup Asiago cheese, shredded
- 3 tablespoons flat-leaf parsley, coarsely chopped
3. Directions:
- Zest and juice the lime.
- In a food processor, combine the sour cream, cream cheese, yogurt, chipotle peppers, roasted red bell pepper, roasted tomatoes, pickled garlic, onion powder, Dijon mustard and 3 tablespoons of Asiago cheese.
- Add the zest of lime and the juice, red wine vinegar and the olive oil. Pulse until smooth. Check seasoning. Add salt and black pepper. Chill in the refrigerator until the salad is ready.
- Wash and place the whole, unpeeled, potatoes in a medium-sized pot. Fill with cold water until the potatoes are barely covered. Add the white vinegar (see tips). It’s preferable to choose same-sized potatoes and to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a full boil, they might fall apart). As soon as the water reaches a low boil, cook for about 15-20 minutes. Test, using a fork; the potatoes should be tender. Remove from the pot. Drain the potatoes thoroughly and let them cool a little.
- Once the potatoes are cool enough to handle, dice them leaving the skin on. Add the radishes, celery, sun-dried tomatoes, capers and red kidney beans. Set aside.
- Add the salad dressing to the potato mixture. Toss well. Finish with the rest of the Asiago cheese, pine nuts, chives, dill, tarragon and flat-leaf parsley.
- Chill in the refrigerator until you’re ready to serve.
- Bon appétit!
