Potato salad is a quintessential American summer side dish, but I have never been a fan of the traditional version which is laden with mayonnaise. This version has some tartness from the vinegar and the golden potatoes make it creamy; while it may be served cooled or at room temperature, it is most flavorful when still warm. Naturally, it is gluten-free and vegan.
Warm Potato Salad
1 pound golden potatoes (Yukon Gold, for example), cut into 1 inch cubes
1 onion, quartered and thinly sliced
1/4 cup olive oil
5 Tablespoons white wine vinegar
3 Tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fennel seeds
1 pinch crushed red pepper
1. Bring 5 cups salted water to a boil in a large pot. Add potatoes and boil for 10 minutes, or until they are fork tender.
2. While potatoes are boiling, mix remaining ingredients in a large bowl. When potatoes are done and have been drained, add them to the serving bowl and toss with dressing to coat completely.