This is my all-time favorite potato salad, and it’s also really simple. Don’t we all yearn for the perfect potato salad at some point in our lives?
Some of us, on the other hand, don’t have anything better to do than look for potato salads… Ahem!
What? That’s something you don’t do? The potato salad was my favorite salad as a kid, aside from tomato-cucumber salad so I have a slight potato obsession.
Because it goes so well with fish, it was usually offered around fasting time or when the fish was eaten.
Originally, I called this Red Potato Salad but why limit ourselves, we can use any potato for this.
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Boiling potatoes, onions, salt to taste, and white vinegar are the only items required. I could easily sit down and eat the entire dish by myself. That’s not to say I’m boasting.
I always want to finish whatever food is in front of me, even if it’s a big bowl that could easily serve four people. I love it that much!
Fast forward a few years, 16 years, but who’s counting, and I’ve made a healthier version of my potato salad. Isn’t this salad incredible? Look at that splash of color, and it’s delicious.
This salad is a big hit with my daughter. I can’t rely on the boys since they can be so fussy about food that it makes me feel as if they aren’t my children at all. My daughter, on the other hand, worries me at times since we are so similar in so many ways.
Please see the SIMULAR video for instructions on how to prepare this simple and easy potato salad, OR on the most recent reel on my Instagram account.
I hope you will give it a try soon. It’s egg-free, mayonnaise-free, vegan, light, and tasty!
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Easy Potato Salad
Ingredients
- 7-8 medium-size potatoes more if the potatoes are small, boiled, and diced
- 2 Celery stalks diced
- 1/2 Red Onion diced
- 3 Green Onions chopped
- 4 or more sweet peppers, any color
- Salt to taste a few pinches
Seasoning:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried parsley or 2-3 tablespoons freshly chopped
- 1/4 teaspoon garlic powder
Dressing/ vinaigrette:
- 2-3 tbsp. vinegar
- 2-3 tbsp. Olive Oil
Garnish:
- Parsley chopped
Instructions
Wash your potatoes, place them in the large pot and add 1 tbsp. of salt and enough water to cover the potatoes completely. Cook/Boil between 30 and 40 minutes, depending on the potatoes' size and the type of potato. Pierce the potato with a fork or a knife to see if it’s done. It’s supposed to be cooked but not overcooked or mushy. Let them cool down in the chilled-cold water for about 10 minutes; I like to use 2 potatoes per person.
Take a steak knife and pull the skin away from the potatoes. The skin should come off really easy. When you peel all the potatoes, washed them under the cold water, and let them cool down completely. The potatoes should be tender and easy to cut, but not too mushy. You can cube or slice the potatoes, however, you like. Personally, I like bite-size chunks. Then chop, slice, and dice the rest of the vegetables.
Meanwhile, combine seasoning and sprinkle on top then pour dressing over and mix o coat but to mush it up. just to toss it lightly. Garnish with Italian flat-leaf parsley.
Notes
You can use my potatoes. if you are using small new potatoes you don't need to peel them. You can, but it's not necessary. As for veggies, use what you have on hand. I love the onion and pepper combo.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 591Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 364mgCarbohydrates: 93gFiber: 11gSugar: 11gProtein: 11g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
