Learn how to make No Mayo Potato Salad, how to boil potatoes for potato salad & how to store potato salad in this recipe!
3 pounds small red & yellow potatoes, quartered
4 israeli pickles in brine, cut into small cubes
3 hard-boiled eggs, cut into small cubes
3 celery sticks, cut into small cubes
¼ cup chives, sliced thin
¼ cup fresh parsley
2 garlic cloves, minced into a paste
¼ cup olive oil
2 teaspoons fine sea salt
½ teaspoon black pepper
2 teaspoons white vinegar
Juice of ½ lemon
Slice the small potatoes into quarters, which will create roughly 1 ½” x 1 ½” cubes.
Place the potatoes into a large pot and fill with water to cover potatoes.
Place the pot on the stove and bring to a boil over high heat.
Once potatoes boil, continue to boil to 10-25 minutes depending on the size of your potato cubes. Use a fork to check if the potatoes are ready, at the 10 minute mark. Make sure you don’t end up with mushy potatoes.
Once the potatoes are finished cooking, strain and run cold water over them or place into a large bowl filled with ice and cold water. I prefer the second method, as not to destroy the potato skin by running water over them.
Once potatoes are drained, I highly recommend spreading onto a pan and allowing it to dry out for 10-15 minutes before making the salad.
Next, add cooked & semi-cooled potatoes into a large bowl, along with the cubed celery, hard-boiled egg, chives and parsley. Mix together.
In a small bowl or container, mix together the dressing ingredients: minced garlic, olive oil, sea salt, black pepper, white vinegar & lemon juice.
Pour the dressing over the potato salad and toss until combined. Taste to see if you need any more of the salad dressing ingredients to enhance the flavors. Enjoy!
- Category: salad
- Method: stovetop cooking
Keywords: no Mayo Potato Salad, veggie potato salad, potato salad with oil dressing, potato salad without mayo