Monday, June 15, 2009

No Mayo Potato Salad

A few years ago my friend Tess made a potato salad with some kind of Italian dressing or vinaigrette or something. I just remember it didn't have mayonnaise in it, and that was the only way I could be convinced to eat it. For those of you new to the blog: Mayo is Disgusting.
The other night, I decided to make some potato salad for myself and Mr. Barefoot. It came out pretty good - it could probably be spiced up a little bit, and I'll keep tweaking the recipe some. Suggestions for spices are appreciated.
  • 4 yellow potatoes (in Ann Arbor, all the potatoes have a really thin skin). Redskins would probably work well as well. I peeled the potatoes and then diced them, but peeling is definitely optional. I diced them into about 3/4 inch squares.
  • Olive Oil
  • Salt, pepper, Italian seasonings to taste
  • Balsamic vinegar
  1. Boil a large pot of water. Add potatoes. Boil for about 10 minutes, until soft.
  2. Drain in a colander.
  3. Put in a bowl with some olive oil (just pour it until it looks wet.) Add some balsamic vinegar, and a lot of spices. I used Italian seasoning, salt, pepper, and anything else I could find on the windowsill that looked edible (I miss our spice rack...). Fresh herbs would probably be even better.
  4. Chill for approximately 2 hours.
The best part was we fried the leftovers up for breakfast and ate them as home fries. Also, if you took this to a picnic you wouldn't have to worry about food poisioning.

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