This delicious vinegar based Potato Salad without Mayo was my grandmother's recipe. Passed down to my mom, whom passed it down to me. This classic potato salad recipe is sure to be a hit at your next barbecue!
Slice the red potatoes quarter-inch thick. Add the sliced potatoes to a large pot filled with enough water to cover the potatoes. Then add one tablespoon salt to the pot of water with potatoes.
Boil on medium-high heat until soft but not falling apart. Depending on your stove top this should take around 20 minutes. *Keep a close eye to make sure the potatoes don't get too soft and begin to fall apart.
While the potatoes are cooking, make the dressing. In a bowl add the minced dried onions, parsley, sugar, canola oil, apple cider vinegar, and salt and pepper. Mix well, then add the diced celery.
Drain the potatoes in a strainer and set aside.
In a larger serving bowl add a quarter of the dressing to the serving bowl, followed by ⅓ of the potatoes. Pour another quarters worth of the dressing over the potatoes, followed by more potatoes, and repeat until dressing and potatoes are all in the bowl.
Gently mix, chill for as little as an hour. Serve and enjoy.
Want to add Mayonnaise? My mom recalls a little bit of mayonnaise used in this recipe. I've yet to try this recipe with mayonnaise. If you want to add a layer of creaminess to this potato salad add ¼ cup of mayonnaise to the dressing.
Don't have a mandolin slicer? You can cube the potatoes instead as shown in the video.