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potatosalad

Potatoes are always a good food to have around. They can be used in main dishes, like a Spicy Potato Curry, and they can be used in a variety of sides. While most potato salads call for mustard and mayo, this recipe is a stripped down and lower calorie version. It is simple and it tastes fresh. I ate it the first day warm and the next day cold, and it tasted superb both ways. While this is a quick side that is good to whip up in scale for parties, it is simple enough that it can also be whipped up for two. Lastly, it is versatile. Throw in some bits of bacon for meat lovers, or leave as is for vegetarians.

Print Recipe
Basic Vinegar Potato Salad
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
  • 6 baby red potatoes quartered or cubed
  • 3 stalks green onion chopped
  • 7 stalks parsley chopped
  • 1/4 cup white vinegar
  • 2 tbsp olive oil
Prep Time 5 minutes
Cook Time 15 minutes
Servings
2 people
Ingredients
  • 6 baby red potatoes quartered or cubed
  • 3 stalks green onion chopped
  • 7 stalks parsley chopped
  • 1/4 cup white vinegar
  • 2 tbsp olive oil
Instructions
  1. Boil the quartered baby potatoes for 10-15 minutes (until cooked).
  2. Mix all the ingredients together.