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Yields:
6 serving(s)
Total Time:
30 mins
Cal/Serv:
230
This Old Bay–Spiced Potato Salad contains zero mayo. It relies on a zesty vinaigrette made with olive oil, Dijon mustard, and of course, Old Bay seasoning!
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Ingredients
- 2 lb.
baby yellow potatoes
Kosher salt and pepper
- 4
large eggs
- 1/2
medium red onion, finely chopped
- 3 Tbsp.
white wine vinegar
- 3 Tbsp.
olive oil
- 1 tsp.
Dijon mustard
- 1 tsp.
Old Bay Seasoning
- 1/4 cup
flat-leaf parsley, chopped
- 1/4 cup
fresh dill, roughly chopped
Directions
- Step 1Place potatoes in medium pot and cover with cold water. Bring to a boil, add 1/2 tablespoon salt, reduce heat, and simmer until just tender, 12 to 15 minutes.
- Step 2Meanwhile, bring medium saucepan of water to a boil. Gently add eggs and cook to desired doneness (6 minutes for jammy yolks). Transfer to ice water to cool; drain and peel.
- Step 3In large bowl, toss onion with vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper and let sit, tossing occasionally, until potatoes are ready.
- Step 4Drain potatoes and run under cold water to cool. Drain well and pat dry, then cut in half.
- Step 5Whisk oil, mustard, and Old Bay seasoning into onion mixture. Add potatoes and toss to coat. Fold in parsley and dill. Halve eggs and add to potatoes just before serving.
NUTRITIONAL INFORMATION: About 230 calories, 10.5 g fat (2 g saturated), 7 g protein, 380 mg sodium, 30 g carb, 3 g fiber
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