Potato Salad with no Mayo

Potato Salad

By looking at this picture, I’m sure you realize this is not your typical drowned in mayo potato salad that notoriously shows up at a summer barbecue or someone brings to a party. I hate mayo – absolutely hate it. 

So that being said, you will never see any of that on here!

This particular salad is usually served cold, but that doesn't mean that you can’t heat it up in the pan and serve it as breakfast potatoes. It’s super versatile! I've even been caught throwing it on naan bread with some roasted veggies and smothering it with cheese (of which I highly suggest you do).

Anyway, as you compile this recipe and mix it together, you will notice that the natural starches from the potato will break off from the main cube and act as a binder for the salad. I also chose to leave the skin on for this application. The skin of the potato is full of additional nutrients and if you wash it properly, it’s tasty – not dirty.

Ingredients:

8 Yukon gold potatoes

6 Tablespoons olive oil

2 Tablespoons apple cider vinegar

1 medium onion (diced small)

1 stalk celery (diced small)

1/2 green pepper (diced small)

½ pickled Anaheim pepper

Juice and zest 1 lemon

¼ cup of chopped (chiffonade) parsley

1 tsp sweet smoked paprika

2 tsp Dijon mustard

Salt

Pepper

Directions:

1. Put potatoes in a pot big enough that water will cover all the potatoes by at least an inch.
2. Salt the water to the point where it tastes close to the ocean.
3. Put the flame on high and bring to a boil.
4. Continue to boil until a fork can break apart the potatoes.
5. Remove potatoes and let them cool (you can do this the day/night before).
6. Dice potatoes and transfer into a mixing bowl.
7. Add remaining ingredients to a mixing bowl with potatoes.
8. Once incorporated, allow to sit for one hour, mixing occasionally.