I love what we call “Oma’s Potato Salad” … and since you forego the mayonnaise it’s #eggfree and low fat! Most importantly it’s delicious!
Ingredients
- white potatoes \
- vinegar (apple cider or white
- vegetable oil (olive or your favourite)
- yellow mustard (or substitute your favourite such as dijon)
- fresh ground sea salt and black pepper
- white sugar
- green chives
Directions
- Boil potatoes with the skin on in a large pot of water – I use cold to start and allow it to boil and cook until fork tender***. I don’t make them TOO tender… you don’t want them to fall apart. Just soft enough that they are cooked through.
- Once the potatoes are cooked – drain and allow them to cool completely. Then peel them and slice them.
- Place them in your salad bowl and add as much of the dressing ingredients to your taste – I use 1/3 vinegar to 2/3 oil and about a tsp of sugar just to cut the sour from the vinegar…approx. 2-3 tsp of mustard – again to your liking.
- Add some fresh snippets of chive for colour and flavour! You can also use finely diced, salted, red onion and/or bacon bits!
- If you did not allow your potatoes to cool and air dry they will likely absorb a lot of the dressing. It’s important to have let them cool and dry out! Add more dressing if needed.
- Store in the fridge for 2-3 days if it lasts that long!
- Enjoy!
