Old-Fashioned Potato Salad (No Mayonnaise)

Old-Fashioned Potato Salad
Old-Fashioned Potato Salad. Luca Trovato/Photolibrary/Getty Images
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6 to 8 Servings
Ratings (5)

This basic potato salad is tossed with a seasoned vinegar and oil dressing. Garlic and thinly sliced onion add flavor to the salad.

Chives, dill, sliced cucumbers, and celery would make good additions to this salad.

If you don't care for a heavier sour cream or mayonnaise dressing, this salad is an excellent choice.

What You'll Need

  • 3 large potatoes, preferably red skinned or Yukon gold
  • 1 large onion, thinly sliced
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 clove garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sugar
  • 2 tablespoons minced fresh parsley

How to Make It

  1. Peel the potatoes and put them in a medium saucepan. Add water to cover and about 1 teaspoon of salt. Bring to a boil over high heat. Cover and reduce the heat to medium-low and continue cooking until the potatoes are fork tender, about 20 to 25 minutes. Drain and cool completely in the pan with the cover ajar.
  2. Slice the cooled potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion.
  1. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour mixture over potatoes and onions then toss gently. Taste and season to with additional salt and pepper, if needed. Cover the platter with plastic wrap and chill until serving time.
  2. For best flavor, refrigerate for at least 2 hours or overnight.

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