Vegan but DECADENT potato salad, full of flavor, and picnic-perfect: no mayo means it can sit out all day safely! —Lindsay Howerton-Hastings
medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks
white vinegar, plus more to taste
olive oil, plus more to taste
green onions, thinly sliced
chopped fresh dill
chopped fresh parsley
stalk celery, finely chopped (omit if you're not into celery)
salt and pepper, to taste
In This Recipe
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.
This recipe originally appeared at http://funnyloveblog.com/2012/08/10/salt-and-vinegar-potato-salad-update/.