You won’t miss the mayo in this tangy and delicious Cider Vinegar Potato Salad, a healthier alternative to the traditional potato salad.
We are a scout family. I have two boys and my eldest right now is spending this week frolicking happily at Emerald Bay, the Boy Scout camp at Catalina Island (off the California Coast, West of Los Angeles). Middle Child is a Webelo in Cub Scouts, and my Princess is a Brownie in Girl Scouts.
Politics aside, I strongly believe in supporting our scouts. I feel scouting has more to offer than little league football/sports where our youth gets pummeled physically at such a young age, and then find themselves with bad knees and shoulders by the time they graduate from high school. And don’t get me started on the concussions.
Yes, physical activity is a must. Yes, working as a team is a must. But today’s youth sports are horribly nasty compared to when I was a kid growing up. Go to a game and watch these zealot parents screaming on the sidelines. What about that poor referee who died from being punched by a young player. Nasty.
We have been blessed with so many amazing families in our scouting lives, and have made life-long friendships with many of them. Last weekend we participated in our cub scout summer event, the Raingutter Regatta. The boys made their boats (my girl painted hers in gold and loaded with bling).
The kids had a blast getting wet with this not-as-competitive-as-the-Pinewood-Derby-event. We ended the day with a potluck bbq and a movie in the park. It was at this bbq that one scout mom brought her Cider Vinegar Potato Salad, using Bragg’s amazing cider vinegar.
I thought all vinegars were the same, but I was sorely wrong. WOWZA! What a zing! Great flavor! And best of all, no mushy-mayonnaise-mess of a potato salad. I quickly came home and created my own version, adding celery, green onions and Italian parsley.
You won’t miss the mayonnaise.
Enjoy the summer.
Enjoy your barbecues.
Enjoy your camping.
Support your local scouts. Like most things, it’s not all about what you hear on the national news.
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Mayo-Free Cider Vinegar Potato Salad
You won't miss the mayo in this tangy and delicious Cider Vinegar Potato Salad, a healthier alternative to the traditional potato salad.
Ingredients
- 2 lb russet potatoes
- 1 ½ teaspoon salt
- 1 celery stalk, finely chopped
- 1 bunch of green onions, finely chopped
- ¼ cup parsley, Italian, coarsely chopped
- ⅓ cup cider vinegar
- 2 TBS extra virgin olive oil
- ¼ teaspoon black pepper, ground
Instructions
- Wash, peel and cut potatoes into quarters.
- Place potatoes in a small pot, cover with water and stir in salt.
Bring to boil and cook until potatoes are just fork tender. You do not want to overcook the potatoes. - Drain the potatoes from the water and place in a bowl. Let potatoes cool to room temperature, about 20 minutes.
- Cut cooked potatoes into ½-inch pieces and place in a large bowl.
- Mix in celery, green onion, parsley, cider vinegar, olive oil, salt and pepper. Stir well to combine.
- Cover potatoes and chill in the refrigerator until ready to serve, at least two hours.
Notes
Serving Suggestions: Add as much, or as little, cider vinegar as your palette likes. With these amounts, the potatoes have a nice tang without being overly sour.
Cooking Tips: Not all cider vinegars are the same. A high quality cider vinegar is what makes this potato salad shine!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 458mgCarbohydrates: 25gFiber: 3gSugar: 1gProtein: 3g
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