Mayonnaise Free Potato Salad

On our very first date, Ryan informed me that he did not eat red meat or pork. If memory serves, he did not mention his life-long loathing of mayonnaise. Now, if I haven't mentioned it before, my mother was born in Georgia, and in the South, they like their mayonnaise. She'll even put the stuff on a burger. (If you've ever watched Paula Deen on the Food Network, you'll know mayonnaise on a burger is the least of it, there's not a whole lot Southerners can't find a way to get mayonnaise in.) So you can imagine, growing up I learned some of the very best things in life involve mayonnaise, like deviled eggs and chicken salad and BLTs. I'm not saying it would be a deal-breaker or anything if he'd brought it up right away, but maybe it's for the best that I did not learn this until I was already attached to him. The real problem with mayonnaise, is that it's nearly impossible to substitute for, unless you're using something which might as well be mayonnaise. But potato salad? That I can make without mayonnaise. It's not my mother's delicious stuff, but it will go nicely with those turkey burgers.

MAYONNAISE FREE POTATO SALAD

INGREDIENTS:

2 pounds small red potatoes (about golf ball size?) scrubbed, unpeeled and cut into quarters

1 c green beens cleaned and chopped into 1" to 1.5" pieces.

1 garlic clove

1.5 T red wine vinegar

2 t Dijon mustard (check labeling to ensure gf)

1/4 C olive oil

1 small shallot, minced (about 2 T)

3 t salt

pepper

DIRECTIONS:

Set a large pot of water on to boil. When the water reaches a boil, lower the garlic clove in. You can do this by putting it in a spider, or holding it on a spoon, or threading it on a skewer. Let it blanch for abou 45 seconds. Pull it out and rinse with cold water and set aside. Add 2 t salt to the water. Add the potatoes and cook for about 8 minutes. Check them after about 5-6 though. They should be soft enough to eat, but remember you're not making mashed potatoes, so they should not be mushy. In a small pan, add green beans and enough water to cover. Cook 4-5 minutes or until green beans are tender. Drain the beans and set aside. When the potatoes are done, reserve a 1/4 c of the cooking water and drain.

For the dressing, mince the garlic, and whisk together with the reserved potato cooking water, mustard, vinegar, remaining teaspoon of salt, the pepper and the olive oil.

In a large bowl, mix together the potatoes and the green beans. Pour the dressing over, and gently toss to cover. Add the shallot and mix again. Allow the dressing to be absorbed by the potatoes, about 3-5 minutes.