I am the pickiest eater EVER, which makes even finding a snack at a summer barbecues difficult. I was fifteen when I realized that the three inches of mustard on my hamburger had nothing to do with mustard love, but actually the fact that I didn't like hamburgers. Well before the dislike-of-hamburg epiphany, someone told me about the contents of hot dogs, which took care of that food as well. I don't even like soy dogs if they taste like hot dogs. No, I'm not a vegetarian, though I get asked that all the time - I love chicken, turkey, sea food, I'm just obnoxiously picky. If I'm going to a barbecue, I usually bring my own Boca Burger, in case chicken isn't on the menu.
Mayonnaise is also on the long list of foods that I don't like, and for this I've been accused of being Un-American. What's a picnic or barbeque without macaroni salad, potato salad, and pasta salad (with pepperoni of course - also on my black list). Oddly enough, this year at a Fourth of July barbecue and I ate potato salad for the first time in about fifteen years - mayo free potato salad! I got the recipe but have not made it yet...
Salad of Bow Ties, Red Potatoes & Mustard Vinaigrette Dressing
(A.K.A. Mayo-Free Potato Salad)
1/2 pound small red potatoes, sliced 1/4 in. thick
1/2 lb bow tie pasta
1 tbs kosher salt
1 tbs Dijon mustard
1/4 cup extra virgin olive oil (or more to taste)
1 Tsp red wine vinegar
3 scallions, root ends removed and finely chopped (1/2 cup)
Freshly ground black pepper
and steam over boiling water (or boil in salted water) until
tender. 7-10 minutes.Remove and allow to cool slightly.
Boil bow tie pasta in large pot of water until al dente (7-10 minutes).
Drain & transfer to a large bowl to cool slightly.
When pasta and potatoes have cooled to lukewarm, combine in serving bowl
and gently mix being careful not to break potatoes.
Combine mustard, oil & vinegar in a small bowl with a wire wisk and beat
until smooth & thick.
Season the pasta & potatoes with salt and pepper
to taste. Pour mustard dressing over them. Toss to combine. Garnish with
scallions and serve at room temp.
I have no pictures to provide, you'll just have to take my word for it. I would probably use less salt and more mustard, however.