Mayo-Free Potato Salad
Shared by: Shannon Nourishing Days
Serving: 4
Ingredients
- 2-3 lb red potatoes
- 6 eggs hard-boiled and peeled
- 1 medium onion diced small
- 1⁄4 cup chopped dill or sweet pickles
- 1⁄4 - 1⁄3 cup olive oil to taste
- 3-4 Tablespoons apple cider vinegar to taste
- 2 tablespoons mustard
- salt and pepper to taste
Directions
Prepare hard boiled eggs, transfer to a bowl to cool, and boil potatoes in the same water as the eggs were boiled. Cook until tender.
Peel and dice eggs finely and add to a medium-sized bowl. Cut potatoes into bite-sized chunks and add to bowl with egg. Dice onions and pickles and add to bowl.
Pour about 1/4 cup of olive oil over the vegetables. Pour apple cider vinegar over the vegetables. Add the mustard and season generously with salt and pepper.
Stir all gently until completely combined. Taste, add more oil, vinegar, salt, and pepper as needed. Let sit 20-30 minutes for flavors to meld.
Enjoy.