Italian Potato Salad

This zesty potato salad from the Gaiam Café kitchen is perfect for a late summer picnic or BBQ. And, since it’s made without mayo, it’s healthy, too!

Serves 4 to 6

Ingredients:

• 3 pounds Yukon Gold potatoes, quartered
• 1 medium red onion, finely chopped
• 3 celery stalks, finely chopped
• 2 red peppers, roasted in oven
• 1/4 cup fresh basil, chopped (or 2 tsp dried)
• 2 bunches scallion, chopped
• 1/4 cup extra-virgin olive oil
• 2 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

In a large saucepan, cover the potatoes with cold water by at least an inch. Bring to a boil over medium-high heat. Reduce the heat to low, and simmer until the potatoes are just cooked through, about 12-14 minutes. Strain well in a colander and spread on a sheet pan to cool.

Add the onion, celery, red peppers, parsley, basil and scallion. In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper.

Pour the dressing over the potato mixture and gently toss. Serve immediately or keep cold in a refrigerator or ice-filled cooler, covered, for up to one day.

Last week’s recipe: Roasted Garlic White Bean Dip