Mayo-Free Potato Salad

Potato salad is a classic summer dish, but there's nothing worse than mayo-drenched potatoes sitting out in the sun for hours. This potato salad recipe, one handed down to me from my grandmother, uses olive oil, vinegar, and mustard, so you can keep it out all day at a picnic and it'll still be just as good as when you made it.



What you'll need:

Six potatoes: Red bliss are best, but you can get away with any other smallish potatoes like the ones in the photo.
A handful of parsley, minced
1/4 cup chopped onion - Red onion's fine, but in this case I used a vidalia onion.

Olive oil - about 1/4 of a cup
Red wine vinegar - about 1/8 of a cup
1 tablespoon Dijon mustard
Salt and Pepper to taste


First, boil the potatoes until they're tender. When you can stick a knife through one easily, it's done. Drain them, and let them cool. After, dice the potatoes into 1/2 inch cubes.

While the potatoes are boiling, mince the parsley and the onion, like so.

Then, mix olive oil, vinegar, mustard, and salt and pepper together, so it's like a salad dressing (which it is.) Next, mix the potatoes, parsley, and onion in a bowl, pour the dressing over, and mix it all up. Be gentle, so that the potatoes don't disintegrate.

Be sure to taste the mixture afterwards - depending on the size of the potatoes, you may need to add some more olive oil, vinegar, or whatever. When it's mixed to your satisfaction, serve!