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.