It was Yellowstonehusky who made The First Really Fat Free Potato Salad at a New Year's Eve gathering in 2004. We loved it, and were impressed by how good it tasted despite the "fat-free" part. I had always meant to ask him for the recipe but never got round to it. When the occasion came for me to make a potato salad for some friends, it took some mental reverse engineering and research on the internet to come up with this version. I don't think it tastes exactly the same as the very good one Yellowstonehusky made, but it was very interesting to erm...study the potato- salad- making business and realize that (i) potatoes, especially more flavorful ones like red-skinned potatoes, have their own creamy texture which makes it unnecessary to put in much fat-ful stuff like mayonnaise, (ii) other strong flavours like mustards and vinegar and herbs can make the dish interesting; and (iii) German potato salads never contain mayonnaise (ok, random fact).Ingredients
8 new red potatoes
2 hard boiled eggs chopped (remove and mash the yolk to add creaminess to the dressing)
3 Tbls. dried parsley flakes
2 Tbls. grated onion
2 Tbls. Dijon mustard
2 Tbls. red wine vinegar
1 tsp. granulated sugar
1 tsp. salt
2 tsp. dill tips
1/2 tsp. black pepper
paprika - for garnish
-Boil potatoes in water until tender when tested with a fork.
-While potatoes cook, beat together all remaining ingredients; set aside.
-Drain boiled potatoes, place in a large bowl, and allow to cool slightly.
-Slowly pour prepared mixture over cooled potatoes and stir to coat.
-Sprinkle with a little paprika, cover, and refrigerate for at least 4 hours before serving.
