Old-Fashioned Potato Salad with Vinegar and Fresh Herbs
This Old-Fashioned Potato Salad with Vinegar and Fresh Herbs recipe uses all the classic ingredients, with a few twists. Tender potato, crunchy celery, onion, pickles, and black olives are combined with a delicious vinegar-based mayo dressing and are then tossed with fresh herbs. Hard-cooked eggs, optional.
Ingredients
- About 3 pounds of russet potatoes try to keep them all the same size for even cooking, skins on
- ½ cup Diced sweet onion or to your taste
- ½ cup Diced celery hearts with some of the inside leaves, or to your taste
- ⅓ cup Canned black olive slices Optional, or to your taste
- ⅓ cup Diced dill pickles or to your taste
- Apple cider vinegar about ¼ cup or to taste
- Salt and freshly ground pepper
- ½ cup Mayonnaise I use low-calorie mayo
- 1 tablespoon Yellow Mustard or Djon
- Fresh minced herbs parsley, dill, tarragon, lemon verbena (as desired)
Instructions
- Place the unpeeled potatoes in a large pot and cover with cold well salted water. Bring to a simmer and cook until just cooked through (do not overcook or you will have mashed potatoes when you stir and don't undercook or you will have crunchy potatoes and that's not good, so just when a paring knife goes through the thickest part easily, they are done).
- Take the pot, drain and run cold water over the potatoes; let the potatoes sit in cool water until cool enough to handle. When cool enough to handle (you do want them still warm) peel them; cut into quarters and then slice about ¼ inch thick. Place in a large bowl.
- Sprinkle the potatoes with salt and freshly ground pepper, then pour some apple cider vinegar onto the still-warm potatoes and stir. You want a good vinegeriness to them; add the celery, onions, black olives and pickles, stir; then add mayonnaise to taste (I don't use but maybe ½ cup of mayo so the salad does not become a mayonnaise salad, but the vinegar and potatoes and other ingredients shine through) along with the mustard. Mix well.Add the freshly minced herbs and gently stir.
- Cover and refrigerate for a couple of hours at least, best over night.
Notes
You can use Yukon Gold or red potatoes in place of the russet.
Yukon Gold and red potatoes can be left skin on if desired.
Use only Apple Cider Vinegar for best flavor and results.
Nutrition
Serving: 1gSodium: 117mgSugar: 3gFiber: 4gCholesterol: 1mgCalories: 188kcalPolyunsaturated Fat: 1gFat: 2gProtein: 5gCarbohydrates: 38g
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