When I think of potato salads, I usually think of a mayonnaise laden salad that isn’t too healthy, or picnic friendly in the warm summer months.
When I went home last month, my mom made this potato salad… it was based off my grandmother’s recipe. I don’t recall eating this as a child, but I didn’t like potato salad and was a very picky eater. After trying this salad… I seriously couldn’t stop eating it.
I returned home to a double share in my CSA and as luck would have it, I had 5 lbs of red in it! I cooked up the potato salad, and added a TBS of aleppo pepper flakes for a little spice (completely optional as it isn’t in the original recipe). This is a very light salad… simple flavors. The hubs even liked it and he isn’t a fan of potato salads!
I used avocado oil in my salad… my mother used olive oil… the original recipe called for canola oil. I think you could use a little less oil, but I haven’t tried it that way, so I’m not sure.
It would be a perfect accompaniment for all your summer bbq’s – I’m definitely serving it the next time I grill some carrot dogs!