Mayo-Free Potato Salad

Source

Ingredients

Display units in Metric

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

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.

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.

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