Author Notes: Vegan but DECADENT potato salad, full of flavor, and picnic-perfect: no mayo means it can sit out all day safely! —Lindsay Howerton-Hastings
Serves: 8-10
Ingredients
-
12
medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks
-
1/4
cup white vinegar, plus more to taste
-
1/3
cup olive oil, plus more to taste
-
1
bunch green onions, thinly sliced
-
1/4
cup chopped fresh dill
-
1/4
cup chopped fresh parsley
-
1
stalk celery, finely chopped (omit if you’re not into celery)
-
salt and pepper, to taste
Directions
- Add the potatoes to a large pot of salted water. Cover, and bring to a boil. When the water boils, remove the lid and let the potatoes boil for 10-15 minutes until fork tender but not falling apart.
- Drain the potatoes, and transfer to a large bowl. Let cool for about 10 minutes until not hot but still slightly warm.
- Transfer the potatoes to a bowl, and add the olive oil, vinegar, onions, dill, parsley, and celery. Stir together, sprinkle with salt and pepper.
- Taste, and adjust seasonings to your preference – remember that potatoes absorb salt, so add more right before serving if you think it needs it. Add more vinegar if you’d like a tangier salad, or more oil if the potatoes seem dry.
- Serve slightly warm, at room temperature, or chilled. Can be made up to 3 days in advance and kept in the fridge.
-
Enjoy!
This recipe originally appeared at http://funnyloveblog.com/2012/08/10/salt-and-vinegar-potato-salad-update/.