You must be logged in to post a review.
Mayo-free, the easiest ingredients and tons of flavor. What could be better?
Place the potatoes in a large pot. Cover them with cold water and 1 tablespoon salt. Bring to a boil and boil until cooked through and fork tender, 10-15 minutes.
Drain the potatoes, put them into a large bowl and while warm drizzle with olive oil and vinegar. I start with 1/4 cup of each and add more as I taste. You want a nice moist salad but not a soupy texture.
Add the herbs (my favorites are dill and parsley, every time), onions, celery, and lots of salt and pepper to the potatoes.
Stir everything together and add more vinegar, oil, salt, or pepper. Whatever you think it needs!
Serve at room temperature, warm, chilled, etc … You can’t go wrong. This can also be made ahead up to 3 days in advance. Just taste again for seasoning right before you serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!