No Mayonnaise
If you don’t know by now, I absolutely loathe mayonnaise. I find it completely repulsive. It is something that I refuse to eat and when a recipe calls for it, I always replace it with something else. Potato salad is a prime example of something that usually has mayonnaise as a main ingredient. At backyard BBQs or get togethers, I always steer clear of the potato salad because 9 times out of 10, it is made with mayonnaise. It is such a shame because I hate not being able to eat stuff. I want to eat everything all the time. To fulfill my potato salad withdrawals, I always make this particular rendition, sans mayo. This is the only way I will eat potato salad. In my opinion, it definitely tastes better and it is far more aesthetically pleasing than the sloppy mess that is usually potato salad. After all, we eat with our eyes first.
Ingredients:
Red potatoes
Garlic cloves, minced
Red onion, thinly sliced
Red wine vinegar
Olive oil
Salt
Freshly ground black pepper
Fresh parsley
Fresh oregano
Clean the potatoes by cutting off any dark spots from the skin. Do not peel the potatoes. Cut each potato in half or in quarters, depending on how big the potato is. You want the pieces to be bite-sized. Run the potatoes under cold water. Place the potatoes in a pot and fill the pot with cold water, just to cover the potatoes. Bring the water up to a boil, salt the water and cook until a fork goes smoothly through the potato. It is important not to overcook the potatoes. If the potatoes cook for too long, they will turn into mush when mixing the salad instead of staying in solid pieces. Strain the potatoes and place them into a bowl. While the potatoes are still hot, add the sliced red onion, minced garlic, salt, pepper, red wine vinegar and olive oil. When oil and vinegar are involved, I always use the vinegar first and the oil second. Oil will always create a barrier and not allow the vinegar to soak in. The same applies for salads. After you mix the potato salad and adjust the flavors, add the fresh parsley and fresh oregano. This potato salad is equally delicious whether it is served hot or cold.
*Stay tuned for my mayo-free pasta salad*
xox, Xristina Marie
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© Xristina Miros
