Are you tired of the same old mayo-laden potato salad that leaves you feeling heavy and guilty? Get ready to tantalize your taste buds with a game-changing, health-conscious potato salad that proves flavor doesn't need to come with excess calories! This vibrant, zesty dish is about to become your new go-to summer side that will have everyone asking, "What's your secret?" Packed with fresh ingredients and a light, tangy dressing, this mayo-free potato salad is not just a recipe – it's a culinary revelation that will transform your picnic and barbecue game forever!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs potatoes, diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1/4 cup red onion, chopped
- 1/4 cup celery, chopped
- Salt and pepper to taste
Instructions
- Wash the potatoes thoroughly and cut them into uniform 1-inch cubes, ensuring even cooking.
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the potatoes to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain the potatoes in a colander and let them cool for 5-7 minutes, allowing excess moisture to evaporate.
- While potatoes are cooling, finely chop the red onion and celery into small, consistent pieces.
- In a large mixing bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
- Add the cooled potatoes, chopped red onion, and celery to the dressing. Gently toss to coat all ingredients evenly.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Serve chilled or at room temperature as a refreshing side dish.
Tips
- Choose the Right Potatoes: Opt for waxy potatoes like Yukon Gold or red potatoes that hold their shape well and create the perfect texture.
- Salt Your Cooking Water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool Potatoes Properly: Allow potatoes to cool slightly before dressing to prevent them from becoming mushy and to help them absorb the dressing better.
- Chop Consistently: Ensure your onions and celery are chopped to similar sizes for a uniform texture and even flavor distribution.
- Let It Marinate: Refrigerating the salad for at least 30 minutes allows the flavors to meld together and creates a more delicious dish.
- Serve Wisely: This salad is versatile – serve it chilled or at room temperature for maximum enjoyment.
- Make Ahead: This potato salad actually tastes better the next day, making it perfect for meal prep and gatherings!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
