No Mayo Potato Salad


– 1 ½ pounds small red or gold potatoe – 1 Tablespoon salt – 2 cups baby spinach, chopped – ¼ cup shallots, peeled and chopped into small piece – 4 sun-dried tomatoes, chopped into small piece – 1 teaspoon fresh chive – 1 teaspoon dried parsley

DRESSING – ¼ cup red wine vinegar – 1 Tablespoon minced shallot – 2 teaspoons whole-grain dijon mustard – 1 teaspoon maple syrup – ½ teaspoon sea salt – ⅛ teaspoon black pepper – 2 Tablespoons extra virgin olive oil


Wash potatoes well and place in a large pot. Add enough cold water to cover by 3". 

Stir in 1 tablespoon salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. 

Drain and cool. Once cooled to the touch, cut the potatoes into 1/2” pieces. 

– Place cooled potatoes in a large bowl with the spinach, shallots, sun-dried tomatoes, chives and parsley.

– In a small bowl combine the vinegar, minced shallots, mustard, maple syrup salt and pepper. Whisk in the olive oil.

– Pour dressing over the potatoes, toss to coat and serve. Store any leftovers in the fridge.


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