I blame this recipe for my general dislike of most potato salads. It seems that a lot of people think of potato salad means of getting mayonnaise to your stomach (hmmm... someone tell Rodger!). Now, to me, mayo has it's place, on a burger (only a bit) and a turkey sandwich, and in tuna salad. However, it doesn't belong anywhere near potato salad!
My folks don't like gloopy potato salad either, so my mom came up with this recipe years ago. What sets this potato salad apart is its distinct lack of mayo. Instead, the salad is dressed with oil and vinegar to keep it nice and light, while giving it a tasty zing without the goopy nastiness! So, here's how it's done...
What you need:
4-5 Yukon Gold Potatoes
1/2 cup olive oil
1/4 cup white vinegar
1 tsp. sugar
1 onion, julienned (or diced, your choice)
salt and pepper to taste
What to do:
- Boil the potatoes for ~15 minutes with the skin.
- Make the dressing by combining the remaining ingredients.
-Peel and slice the potatoes into ~1/4 inch slices
-Toss it all together and serve!
Yes, you can make this with Idaho potatoes, but they tend to fall apart really easily, so a more waxy potato like the Yukon Golds are HIGHLY recommended. Keeping the potatoes roughly the same size means they will all cook through at about the same time making life easier. Take care not to overcook them, otherwise they will turn to mush later when you mix everything.
We've found the julienned onions tend to stand out little more and don't get quite so lost in the salad, giving it more crunch. Also, this can be served warm or cool depending on your preference. I think it's best when it's just made and still a little warm. Enjoy!
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