Lightened Up Potato Salad Recipe {Vegan+Gluten Free}

5 from 10 votes

Lightened Up Potato Salad Recipe {Vegan+Gluten Free} – no mayo, but still creamy and delicious. Perfect as a side for grilled meat or fish.

Prep Time10

Cook Time45

Total Time55

Course: Salad

Cuisine: bulgarian

Keyword: POTATO SALAD

Servings:

2 pounds Yukon Gold Potatoes (choose potatoes with similar size, so they require the same time to boil)
1/4 cup water
1 tsp salt + more to taste
1/2 cup olive oil
4 tbsp apple cider vinegar
3 scallions , chopped
2 tbsp chopped parsley

Place potatoes in a large pot and fill with water, make sure potatoes are covered by about 1/2 inch of water.
Bring to a boil and cook potatoes for 30-45 minutes, test with a fork, they need to be soft on the inside and thoroughly cooked. Cooking time varies, depending on the size of potatoes and variety of potatoes used.
Remove from heat, drain and rinse with cold water. Let them cool for a few minutes, but it is best to peel them while still very warm.
Peel potatoes and cut into 1/4 to 1/2 inch cubes. Transfer to a bowl.
Bring 1.4 cup of water to a boil. Pour boiling hot water over potatoes and stir, they should absorb the water in 2 minutes.
Season potatoes with salt. Add olive oil and vinegar. Stir to combine. Add scallions and parsley on top. Serve.