Guest guest Posted December 8, 2003 Report Share Posted December 8, 2003 @@@@@ No Mayo Potato Salad 6 large potatoes 3-4 scallions, or 1/4 cup diced red onion 3 tbs extra virgin olive oil 2 tsp white wine vinegar Salt and freshly-ground black pepper to taste Scrub the potatoes, or peel them if you don't like skins. Cut into 1-inch) cubes and cook in boiling water until almost starting to fall apart. While the potatoes are cooking, slice the spring onions very finely, including the green part. Drain the potatoes and tip into a bowl. While they're still hot, pour in the olive oil and mix well. They should start to disintegrate a bit - this is the secret of this salad! Add the spring onions, vinegar, salt and black pepper. Taste as you go along and add the amounts you think you like. Leave to cool; chill if you wish, and serve. Serves somewhere between 5 and 10. Source: Chet Day Chupa's Note: I prefer red pepper flakes for color. Adding a can of drained black beans, a can of drained corn and a cup of fine chopped red/green/ornage bell peppers takes this up to main dish status when served over greens with a cup of soup and cornbread. You'll need to dress with additional oil & vinegar. I like apple cider vinegar with grapeseed oil over this main dish salad. A pinch of wasabi would give it some heat! _____ New Photos - easier uploading and sharing Quote Link to comment Share on other sites More sharing options...
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