Easy Red Potato Salad
Don’t we all at one point of our lives look for that perfect potato salad? Well, some of us don’t have anything better to do than just do that… Ahem! Daily!
What? You don’t do that?
When I was growing up, other than tomato-cucumber salad, potato salad was my favorite.
Usually, it was served around fasting time, or when the fish was eaten because it goes so well with fish. The basic ingredients include boiled potatoes, onions, salt to taste and white vinegar -that’s it! Seriously, I could sit down and chomp down the whole bowl by myself. Not that I am bragging, or anything… I just like to finish the food that is in front of me… Even if it’s the large bowl that could feed easily 4 people.
Fast forward a couple of years later (16 years, but who is counting), I gave my potato salad a healthier twist. Doesn’t this salad look amazing? Look at that pop of color, and it tastes so darn good.
My daughter is a huge fan of this salad. I can’t count on the boys because at times they are so picky about food that it shocks me like they’re not mine at all. On the other hand, my daughter scares me sometimes, because we resemble so much regarding everything.
Please check out my video how to make this simple and easy Red potato salad, and I hope you will try it soon. It’s Egg-less, mayo-less, vegan, refreshing and absolutely delicious!
Easy Red Potato Salad
Prep: 15 minutes
Cooking Time: 25-40 minutes/(Depending on the size of the potatoes)
- 6 medium size Red Potatoes (more if the potatoes are small), boiled and diced
- 2 Celery stalks, diced
- 1/2 Red Onion, diced
- 3 Green Onions, chopped
- 3 (or more) Red sweet peppers
- Salt to taste (a few pinches)
- Juice of 1 1/2-2 Lemons
- 1/4 cup Olive Oil
- 1/8 teaspoon Allspice
- 1/8 teaspoon Spanish Paprika
- Kosher salt to taste
Pinch of Spanish Paprika
- Wash your potatoes, place them in the large pot and add 1 tbsp. of salt and enough water to cover the potatoes completely. Cook/Boil between 25 and 40 minutes, depending on the size of the potatoes. Pierce the potato with a fork or a knife to see if it’s done. It’s supposed to be cooked but not overcooked or mushy. Let them cool down in the chilled-cold water. I like to use 2 potatoes per person.
- Take a steak knife and pull the skin away from the potatoes. The skin should come off really easy. When you peel all the potatoes, washed them under the cold water, and let them cool down completely. The potatoes should be tender and easy to cut, but not too mushy. You can cube or slice the potatoes, however, you like. Personally, I like bite-size chunks. Then chop, slice, and dice the rest of the vegetables.
- Dressing: Mix together, juice of one and a half to two lemons, 1/8 teaspoon of allspice, 1/8 teaspoon of Spanish paprika, and add Kosher salt to taste.
- Meanwhile, I seasoned my potatoes to taste – a couple of pinches. Add the rest of the vegetables on the potatoes. Toss lightly, trying not to break the potatoes, then pour in the dressing.
- Toss again to coat, and garnish with Italian flat leaf parsley and a few pinches of Spanish paprika.
- You can add, apple, for example, roasted beets and other interesting vegetables/fruits/nuts that you think would go perfectly with these potatoes.