The EASIEST Potato Salad | "No Mayo" Potato Salad with Oil & Vinegar

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Distilled vinegar is often cheaper and has a similar acidity.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper is less expensive and adds heat.

parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative to fresh.

Cut 750 g of peeled, washed, and dried potatoes into bite-sized pieces, about 3/4 inch (2 cm).

Add the chopped potatoes into a stock pot in a flat layer and fill with enough water to barely cover them.

Season the water generously with sea salt and bring to a high heat.

While the potatoes are cooking, prepare the dressing by adding 3 tablespoons (45 ml) of extra virgin olive oil into a large bowl.

Add 1 tablespoon (15 ml) of sherry vinegar to the bowl and whisk the ingredients together.

Add 1/2 cup (75 g) of chopped red onion to the dressing.

Finely grate 2 cloves of garlic into the bowl, or chop them if you don't have a grater.

Add 1/4 cup (15 g) of chopped fresh parsley to the dressing and season with sea salt and freshly cracked black pepper, mixing until well combined.

After 15 to 20 minutes, check the potatoes for doneness by piercing with a toothpick; they should be al dente.

Remove the stock pot from heat and drain the potatoes into a colander, rinsing them under cold water to stop the cooking process and cool them to room temperature.

Shake off excess water and transfer the potatoes into the bowl with the olive oil dressing.

Season the potatoes with a little more sea salt and freshly cracked black pepper, then gently mix until all potatoes are coated in the dressing.

Serve the potatoes at room temperature or chilled, as they can be stored in the fridge for up to 3 to 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens