Savoury No-Mayo Potato Salad
Potato salad is a summer BBQ favorite in my family, and this mayonnaise-free version is always a hit. It’s even more delicious the next day.
Ingredients
12 medium Yukon Gold or yellow potatoes, washed, peeled, and cut into 1-inch cubes
1 medium red onion, thinly sliced (about 1 cup)
1/4 cup capers, drained
2 cups cherry tomatoes, halved
1 cup pitted mixed olives (or any olives of choice)
2 celery stalks, finely chopped
2 small red chili peppers, thinly sliced (use 1 for less heat or omit for mild)
1/4 cup fresh basil, plus extra for garnish
1 tsp fresh thyme
1 tsp dried oregano
1 1/2 tbsp Celtic or sea salt, divided
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 cup olive oil
1/4 cup white wine vinegar
Preparation
Place the potatoes in a large pot and add enough cold water to cover them by about an inch. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high, add a generous tablespoon of salt, and cook the potatoes for 15 minutes or until they are easily pierced with a fork.
While the potatoes are cooking, combine the remaining ingredients (except for the oil and vinegar) in a large bowl.
Place the bowl in the refrigerator to chill the ingredients while the potatoes finish cooking.
Once the potatoes are cooked, drain them in a colander, then add them to the chilled bowl. Pour in the oil and vinegar, and gently mix the salad until all ingredients are well combined.
For the best flavour, return the potato salad to the refrigerator and let it chill for at least 2-3 hours to allow the flavours to meld.
You can also skip this step and serve this potato salad warm.
When ready to serve, sprinkle the remaining fresh basil over the top for garnish.
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