Potato & Loaded Vegetable Salad

Skip the mayo. This potato salad goes the bright, tangy route instead, with a blended dressing of olive oil, lemon juice, garlic, and parsley that coats everything in a smooth, zippy vinaigrette rather than a heavy gloop.

It’s properly loaded, too: cubed potatoes joined by sweet peas, carrots, crisp celery, and green bell pepper for crunch and color in every forkful. Blanching the peas and carrots first keeps them vivid and crisp-tender instead of dull and soft.

The dressing has a couple of surprises. A spoonful of coconut blended in adds a faint, intriguing sweetness, while a dash or two of hot sauce and a little brown sugar play tangy against sweet against heat.

Because there’s no mayo, it travels well and holds up in warm weather, which makes it a smart pick for picnics and cookouts. A good chill lets all those flavors settle in.

Kitchen Tips

• Blanch the peas and carrots just until crisp-tender, then cool them so they stay bright and don’t go mushy.
• Toss gently so the cooked potatoes hold their shape instead of breaking down into mash.
• Chill at least an hour before serving so the dressing soaks in and the flavors meld.
• Blend the dressing only a few seconds, as directed, just until smooth.

Variations

• Add chopped red onion, radish, or cucumber for extra crunch.
• Stir in chickpeas or white beans to make it more filling.
• Use fresh dill or cilantro in place of, or alongside, the parsley.