Mayo-Free Relished Potato Salad

Mayo-free Potato Salad



  • 12 oz fingerling potatoes

  • 10 oz French green beans, trimmed

  • 1/3 cup EVOO
  • 3 tbsp white wine vinegar
  • 1/2 Tablespoon of Cape Fear spicy pepper relish
  • 1 Tablespoon of dijon mustard
  • Chopped Flat Leaf Parsley
  • Salt and Pepper to taste
  1. Prepare one or two large bowls with ice water

  2. Put fingerling potatoes in boiling water for 10 minutes (or until you are able to stick a fork through them). Make sure there is enough water in pot to cover potatoes. Once done, remove from water and place in bowl of ice water for 30 secs to one minute. Remove from ice water.

  3. Using the same boiling water, cook the green beans for approximately 4 minutes. Drain and put the green beans in second bowl of ice water (or refreshed ice water bowl used for potatoes). Remove green beans after one minute.

  4. Cut fingerling potatoes in half even smaller sizes if you desire, and place them in a large mixing bowl. Chop green beans as needed so they match in size with potatoes.

  5. Combine EVOO, Vinegar, Cape Fear spicy pepper relish and mustard together in jar. Shake well. Then add to potatoes and beans. Toss well.

  6. Add chopped flat leaf parsley and season to taste with salt and pepper. Toss well.

  7. Serve immediately or can be made in advance and kept in fridge.

  8. NB – adjust relish for heat. And this recipe can be scaled up.