When I think of potato salad, I think of warm, red bliss potatoes covered in tangy dijon-chive vinaigrette, Nothing could be farther from my mind than mayo, eggs, and chopped celery. Once you have tried this version of Italian-style potato salad, you’ll never go back to mayo-based again. Again, I’ve never made less than 10 pounds at a time (but often have made more)… cut this in half if you aren’t feeding an army.
