No-mayo potato salad
This no-mayo potato salad is an easy, simple dish made with lemon juice, red onion, and fresh herbs, adding brightness, flavor, and texture. It's the perfect side dish that is cheap, versatile, and goes well with so many other dishes.
Ingredients
- 2.2 pounds potatoes (Yacon, red, or baby potatoes), 1 kg
- 100 grams red onion, chopped, 1 cup
- 9 grams parsley, chopped, 1/4 cup
- 1/3 cup green onions, chopped
- 30 ml lemon juice, white wine vinegar or apple cider vinegar, 2 tablespoons
- 28 ml unflavored vegetable oil, such as avocado oil, 2 tablespoons
- 2 teaspoons salt, or to taste
- 1/2 teaspoon fresh, crushed black pepper, or to taste
Instructions
- Peel and chop the potatoes into bite-size pieces and place them in a pot with water about an inch above the potatoes. Sprinkle 1 teaspoon salt on top. Boil on medium-high heat, covered with a lid that is slightly off set, until fork tender, about 15 minutes.
- Drain the potatoes and transfer them to a large bowl. Add the rest of the ingredients and mix them through. Taste and add more salt or lemon juice to your liking. Enjoy!
Notes
- Don't overcook the potatoes. They should be fork tender but not fall apart.
- Make sure to cut the potatoes to about the same size, so they can cook evenly.
- You can add or switch fresh herbs, such as dill or chives.
- You may combine lemon just with some other acid for a more complex flavor.