Oil and Vinegar Potato Salad
Don't like mayonnaise—or anything dressed with it, including potato salad? Then here's a great recipe for no-mayo potato salad.
6 medium white potatoes
1 medium yellow onion, finely chopped
1/4 cup chopped flat leaf parsley
1/2 cup canola or olive oil
1/2 cup white wine vinegar
1 1/2 teaspoons granulated sugar
Salt and freshly ground pepper to taste
1 1/2 teaspoons dry mustard
Additional snipped flat-leaf parsley for garnish (optional)
- Place washed, unpeeled potatoes in large cooking pot. Fill pot with enough water to just cover potatoes, add 1 tablespoon salt. Bring to a boil, reduce heat and simmer, slightly covered, for about 20 minutes or until tender. Do not overcook. Drain water.
- When potatoes are cool enough to handle, but still warm, peel and cut into 3/4-inch cubes. Place in large bowl and add onions and parsley.
- Combine remaining ingredients in a small bowl; mix well. Add to potato mixture (potatoes should be slightly warm to absorb the dressing) and gently stir to combine ingredients well.
- Spoon into serving bowl and garnish with additional parsley, if desired. Serve at room temperature.
Makes 6 servings.