No-Mayo Potato Salad

by Catherine Ipcizade | More from this Blogger

03 Jul 2006 12:47 PM

My husband makes this version of potato salad. Being from Turkey, he's not used to our American potato salad, weighted down with a gallon of mayo. If you'd like to try something a little lighter, give this recipe a try. I must admit-it's delicious. Also, it can be doubled if you're serving a crowd.

For this recipe you'll need:

4 Large White Potatoes

½ Red Onion, diced finely

2 Green Onions, diced finely

½ Cup Olive Oil

Juice of 2 lemons

Salt and Pepper to taste

¼ - ½ cup freshly chopped parsley

To make this recipe:

Peel the potatoes and cut into chunks, approximately 1-inch in size. (bite sized). Place into a large pot and cover the potatoes with cold water. Over high-heat, bring potatoes to a boil and continue to boil, uncovered, for approximately 10 minutes or until potatoes are fork tender. Drain into a colander and place potatoes on a cookie sheet to cool.

After the potatoes are cool, put them in a large bowl. Top with red onion, green onion, olive oil, lemon juice, parsley, salt, and pepper. Mix well and store in the refrigerator until ready to eat.

Tips:

This salad tastes best cold. Make it a day ahead and you'll be set!

Adjust the onion amounts to suit your taste. May use only one type of onion as well.

You can substitute the potatoes, but brown potatoes will turn to mush quickly, so it's best to stick with white, yellow, or even red. (with red, you can leave the skin on if you'd like).

Covering the potatoes with cold water and then boiling them ensures even cooking.

If you add the remaining ingredients while the potatoes are still hot, the liquids will absorb into the potato like a sponge and leave you with a dry salad. It's best to let the potatoes cool first.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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WordsAplenty (4029) 22 Jul 2006 12:34 AM

Surprise, surprise... this is how they make it in Egypt, too. Even the KFC there makes it this way. I love this recipe!

Catherine Ipcizade (5617) 23 Jul 2006 05:05 PM

Thanks, Misty. Me too! At first I thought I'd miss the mayo but I don't at all. The flavor is light and yummy and it doesn't weigh you down the way most potato salads can. :-)