Zippy Potato Salad

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!

Zippy Potato Salad

Ingredients

5 lbs red potatoes, scrubbed clean

1 medium red onion, diced

1/2 cup avocado oil

1/4 cup apple cider vinegar

1/4 cup water

1 TBS sea salt

1/2 tsp pepper

1 TBS Aleppo pepper (optional)

Instructions

Place potatoes in large pot and bring to a boil over high heat, turn heat to medium and simmer 30 minutes or until potatoes are just fork-tender. Drain and allow potatoes to cool completely.

With a paring knife, carefully peel skins and cut blemishes from potatoes. Thinly slice peeled potatoes and place into a large salad bowl, Add onion.

In a small bowl, whisk together oil, vinegar, water, salt, and pepper(s). Pour mixture over potatoes and onion and toss gently.

Chill until ready to serve.

---

I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!