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.
Servings 8 Servings
Calories 144kcal
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 tablespoon 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
Serving: 1g | Calories: 144kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 458mg | Fiber: 3g | Sugar: 1g
