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
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Ingredients
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12
medium yukon gold potatoes (or any kind you like!), scrubbed and cut into 1-inch chunks
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1/4 cup
white vinegar, plus more to taste
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1/3 cup
olive oil, plus more to taste
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1 bunch
green onions, thinly sliced
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1/4 cup
chopped fresh dill
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1/4 cup
chopped fresh parsley
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1
stalk celery, finely chopped (omit if you're not into celery)
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salt and pepper, to taste
Directions
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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.
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Drain the potatoes, and transfer to a large bowl. Let cool for about 10 minutes until not hot but still slightly warm.
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Transfer the potatoes to a bowl, and add the olive oil, vinegar, onions, dill, parsley, and celery. Stir together, sprinkle with salt and pepper.
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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.
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Serve slightly warm, at room temperature, or chilled. Can be made up to 3 days in advance and kept in the fridge.
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Enjoy!
This recipe originally appeared at http://funnyloveblog.com/2012/08/10/salt-and-vinegar-potato-salad-update/.
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