Not your mama’s potato salad

I first had this potato salad a couple of months ago at D’s co-worker’s house. It was DELICIOUS. I decided it had to be part of our Father’s Day feast this week, so I finally got the recipe. I guess I don’t know the stats, but it’s got to be healthier for you than traditional potato salad, is more flavorful and is vegan — what’s not to love?

1 1/2 lbs. small red potatoes
2 c. corn fresh or thawed frozen
1/2 c. diced red onion
1/2 c. diced celery
1/3 c. olive oil
3 Tbsp. vinegar — the original recipe calls for cider, Val (who gave me the recipe) uses white balsamic and I used white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. chopped fresh thyme
1 Tbsp.  chopped fresh parsley
I also had some fresh dill at home, so I tossed a little in one portion and it was delicious — I might add it next time for fun, although the recipe totally doesn’t need it.
1. Boil potatoes about 15 min or until they easily fall off a fork. I used slight bigger potatoes and this still was enough time.

2. Cut potatoes into quarters/bite size pieces.

3. Add to all other ingredients in large bowl and stir well to coat

This is my new favorite potato salad for sure! I’m happy to have a go-to vinegar based cole slaw and now I’ve got this! Not only for health reasons, but vinegar-based salads are great for outdoor gatherings and barbecues — you don’t have to worry as much about refrigeration and what not.

Serves 8

2 responses to “Not your mama’s potato salad

  1. What a great idea. The sweetness of corn and fresh pop from the herbs and onions take this in an entirely different direction for potato salad. Versatile, simple, summery…

  2. It’s really, really, really good. I could go for some now! Also — your blog is great, foodisforever! Kirsten

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