Lighter Creamy Potato Salad with no Mayo
Serving: 4 servings
Ingredients
- 1½ pound of Russet or Yukon gold potatoes [0.68 kg]
- 1 large carrot boiled, peeled, and diced
- 1¾ teaspoon of salt (or more, to taste)
- 3 egg medium, hard-boiled, diced
- 2 tablespoons of apple cider vinegar or white wine vinegar
- 1 small red onion minced
- ¾ cup of sliced green beans blanched, or the same amount of blanched peas
- ⅓ cup olive oil
- 1 tablespoon of Dijon mustard (optional)
- 1 small apple peeled and diced (see notes)
- ¼ teaspoon pepper freshly-cracked, or ground, (or more, to taste)
Instructions
Step 1: Boiling ingredients
- In a large pot or saucepan, combine potatoes, carrots, eggs, and a teaspoon of salt. Boil the egg for 7 minutes, and the potato and carrot until they are fork tender.Drain the water, let them cool down to room temperature, and peel and dice the carrot, eggs, and potatoes.
Step 2: Steeping onion
- Add vinegar to the bowl with the onion and let it rest for 10 minutes.Separate vinegar from onions and set both aside.
Step 3: Mixing the salad
- In a large mixing bowl, combine potato, eggs, carrot, green beans, and onion, and stir to mix thoroughly. Pour in the vinegar, oil, and mustard. Add the apple and combine. Season with salt and pepper to taste.If you won't serve it right away, cover it and keep chilled for later.
Step 4: Serving
- This salad keeps refrigerated for about a day. Once chilled, serve right out of the fridge so the eggs don't get spoiled.
Cook's notes
The potatoes and carrots should be boiled beforehand with a teaspoon of salt added to the water, or you can use frozen mixed veggies (thawed before starting) for a quick version.
Peel and dice the apple right before adding it to the salad, otherwise, it will turn black.
Served as a light meal, this serves 4, as a salad, serves 6.
Nutrition
Calories: 253kcal
