Store bought mayonnaise is one condiment we should do without! Who wants all the added fatย these days? I’d rather go for flavor myself! If you’ve never tried a mayo-free-dairy-free version of this popular summer salad, why not give this recipe of mine a try?ย
Ingredients
- 2 1/2 pounds small red potatoes or peeled potatoes of your preference
- (enough to fill a large salad bowl)
- 6 hard boiled eggs
- Sea salt to taste
- 1/4 cup extra virgin olive oil
- 6 tablespoons apple cider vinegar
- 3-4 chopped green onions
- 2 tablespoons prepared horseradish
- optional: 1-2 teaspoons dill (fresh is best)
Instructions
- Wash, peel if desired and cut up potatoes. Toss them into a pot of boiling water and simmer the potatoes until they are fork tender. Drain well.
- Peel the eggs, and chop.
- Whisk the oil, vinegar, and horseradish together.
- Pour the cooked potatoes into a large bowl. Toss to coat with oil mixture. Add the eggs.
- Taste and season with sea salt and plenty of fresh ground pepper. Add the chopped dill.
- Taste test. Add more olive oil or vinegar, sea salt or herbs.
- Serve warm or cover and chill.
- Remember that chilling the potato salad will lesson its flavor considerably. Taste test after chilling it and add more seasoning if desired.