I wanted to remind you of this stupendous potato salad, because later today I’m going to show you what you HAVE TO HAVE TO HAVE TO make to go with it!
Also, I found this super duper fun Weekend Potluck organized by Tonya and some of her friends over at 4LittleFergusons. She, Marsha, Kim&Julie, Holly, Brandie, and Tabitha all have this fun roundup of recipes each Friday – there are some great ideas for what you might make at some point this weekend!
Click the picture below to go to the full potluck page – I seriously don’t know what I’m making first.
Here’s the original potato salad recipe – I’ve been making it for EVERYTHING this summer, and I have no intention of stopping anytime soon.
LOOK! It’s a no mayo potato salad!
Listen, I love super fatty, carby side dishes in the summer. Seriously. A lot. HOWEVER, there is this thing in which sometimes when I eat too many fatty, carby side dishes in the summer my pants don’t look quite as good as they did in the spring.
They look more like sausage casings.
So, I think it’s nice to sometimes supplement fatty, carby side dishes with …. carby side dishes that have slightly less fat.
Makes sense, right?
This one, though, is GOOD. It has nothing creamy, but the addition of the vinegar while the potatoes are still warm is just….good.
I’m making this tomorrow for a family reunion! I’m totally psyched.
Here’s what you need:
- 12-15 medium potatoes (try not to freak about the amounts here, folks)
- 1/4 – 1/2 cup white vinegar
- 1/2 – 1/2 cup olive oil
- 1/2 cup mixed herbs (dill and parsley are my favorites, but go nuts here!)
- 1 bunch green onions
- 1 large or 2 small ribs celery
- salt and pepper
Nice, huh? Another benefit of this salad is that it can sit outside all the livelong day without the fear of making people super angsty in their bellies over eating warm mayo.
Guh-ross. And that’s coming from a girl who eats after her dogs.
So, it’s easy! You just scrub the potatoes really well, and cut them into bite-sized chunks. I leave the skins on the potatoes, but if you hate vitamins and flavor feel free to peel them!
Put the potatoes in a pot, and cover them with cold water. Add 1 tablespoon of salt here, too!
Bring the potatoes to a boil and boil them for 10-15 minutes until the potatoes are fork tender.
While the potatoes are cooking, slice the green onions and chop the celery….
…and chop the herbs.
While the potatoes are still warm, drizzle them with the oil and vinegar. Start with 1/4 cup of each and add more after you stir depending on your preference, whether the potatoes are a bit dry…you’ll know if you need more of either!
Then add all the herbs, veggies, and lots of salt and pepper!
Now, that’s….it. Sorry to be boring. Stir this all together and taste it – add more of whatever you’d like!
You could totes make this a few days in advance and keep it in the fridge – just taste it before you serve it and add more oil and vinegar if it’s dried out a bit!
I, however, like to make this a little before I’m going to serve it and NOT put it in the fridge. That way, the warm potatoes cool naturally and absorb all the lovely herb and onion flavors at the same time.
Make this ASAP folks – people of the health-conscious and carby/fatty variety alike will love it!