Summertime is coming to an end. That doesn't mean you can't have Potato salad anymore. Here's a quick and delicious compliment to that grilled steak, chicken or pork chops. Or, eat it alone. The cool part of this? It's Mayo free! Is it still good? Let's make it and find out!
First you will want to scrub your potatoes and cut them in half and then in half again ( quarters ) .
Next, place them into a medium saucepan and cover the potatoes with cold water. Bring it to a boil on medium/high heat.
Cook until the potatoes are fork tender, not mushy (about 8 to 10 minutes at a steady boil). Carefully drain. While the potatoes are boiling, you have time to chop up your celery, onions, parsley and basil.
Place the warm potatoes into your mixing bowl and drizzle the olive oil and apple cider vinegar over them ( doing this while the potatoes are still warm helps the oil and vinegar to soak into them ). Gently scoop and toss to cover all the potatoes. This is when you can season them with the Salt & Pepper according to your taste.
Now, mix in the celery, onions and herbs.
That's it! See how easy that was? You can serve it up warm or cover it and place it in the fridge to serve it cold.
HINT: By placing it in the Fridge for a while, the flavors have time to meld together and become more enhanced. Enjoy!
This recipe makes approximately 5 servings of 1 heaping cup/195g. each.
Each servings contains: