I made some recently and it was so good I had to make some more. We had it with sandwiches on fresh baked rolls. Mine is a no-mayonnaise vegan version.
Potato Salad
About 4 cups of diced potatoes. They don't need to be peeled if they are clean and organic. The dice should be a medium-large bite size.
1/4-1/3 cup red wine vinegar
1/4-1/3 cup olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup chopped parsley
1/4-1/2 t coarsely ground black pepper
1/2 t. sugar
1/2 t. salt
1 T yellow mustard
4-5 finely chopped sweet pickles and 2-3 T pickle juice
Place the diced potatoes into a saucepan with water to cover. Bring the potatoes to a boil and boil for about 4-5 minutes. Mix the rest of the ingredients together in a large bowl.
Check a large piece of potato for doneness. It should be al dente to tender but not mushy.
When the potatoes are cooked, drain them and add to the bowl with the dressing. Toss everything together and taste for seasoning.
If you want a creamier dressing, all you have to do is cook a handful of the potatoes for a few minutes longer. The longer the potato cooks the more it dissolves into the dressing.
This is a slightly tangy salad. If you want a milder or sweeter flavor, use less vinegar and a little more sugar.
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