This is my all-time favorite potato salad and it’s incredibly simple. At some point, who doesn’t crave the perfect potato salad?
As a child, potato salad was one of my favorites — alongside tomato and cucumber salad — so I admit to having a soft spot for potatoes.
It pairs wonderfully with fish, which is why we often served it during fasting periods or whenever fish was on the menu.
I used to call this Red Potato Salad, but any potato works well here, so feel free to use what you have.
Tap Here for more tasty Salad Recipes
This recipe uses simple ingredients: boiled potatoes, onions, salt, and white vinegar. It’s so good I could easily eat the whole bowl myself — not that I’m bragging.
I always want to finish whatever’s in front of me, even if it’s a large bowl meant for several people. I love it that much.
Over the years I’ve made a lighter, healthier version of this potato salad. It’s colorful, fresh, and full of flavor.
This salad is a favorite with my daughter. The boys can be picky, but my daughter and I share many of the same tastes — sometimes to my worry.
For a visual guide, see the similar video or the latest reel on my Instagram account for step-by-step instructions.
I hope you give this recipe a try soon. It’s egg-free, mayonnaise-free, vegan, light, and flavorful.
Tap on the link for my Amazon Store and items I use for BBQ parties.
NOTE:
SANDRA’S EASY COOKING participates in the Amazon Services LLC Associates Program, an affiliate advertising program that provides a means to earn fees by linking recommended products to Amazon.com and affiliated sites.
Easy Potato Salad
10 minutes
40 minutes
15 minutes
1 hour 5 minutes
Ingredients
- 7-8 medium potatoes (more if small), boiled and diced
- 2 celery stalks, diced
- 1/2 red onion, diced
- 3 green onions, chopped
- 4 or more sweet peppers, any color, chopped
- Salt to taste
Seasoning:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon chili powder
- 1/2 teaspoon dried parsley or 2–3 tablespoons fresh parsley
- 1/4 teaspoon garlic powder
Dressing / Vinaigrette:
- 2–3 tablespoons white vinegar
- 2–3 tablespoons olive oil
Garnish:
- Chopped parsley
Instructions
-
Wash the potatoes and place them in a large pot. Add 1 tablespoon of salt and enough water to cover them. Boil for 30–40 minutes, depending on size and variety. Test doneness with a fork or knife — potatoes should be tender but not mushy. Drain and cool in cold water for about 10 minutes. I usually plan for two potatoes per person.
-
Peel the potatoes; the skins should come off easily. Rinse under cold water and let them cool completely. Cut into bite-size chunks or your preferred shape. Chop the remaining vegetables: celery, red onion, green onions, and sweet peppers.
-
Combine the seasoning (salt, chili powder, parsley, garlic powder) and sprinkle over the potatoes and vegetables. Drizzle with vinegar and olive oil and toss gently to coat without mashing. Adjust salt and vinegar to taste. Garnish with chopped parsley before serving.
Notes
You can leave the skins on if using small new potatoes — it’s optional. Use whatever vegetables you have on hand; the onion and pepper combination is especially nice.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 591Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 364mgCarbohydrates 93gFiber 11gSugar 11gProtein 11g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest