I might get carded by the Midwest refs here, but not all potato salad needs mayonnaise.
Not everything has to be creamy, ya know? Imagine a world where things are both savory, and not as quick to spoil on the dash of your car on a hot Ohio day!
This potato salad is tart and savory, and something I make enough of to eat for the week, because baby, it gets better with each passing day.
A Note: You can whip this together really fast and eat it, if that’s your style, but the magic happens when it sits and blends together for a while.
When I have my life together, that works out real nice. But most days I don’t, and that’s okay. Just know that this tart little number likes to marinate, so if you find yourself making it, putting it in the fridge, and then forgetting it for a day or two, it’s all good. Dig in.
I use all manner of potato for this. In fact, that bowl is a combination of two different bags of leftover small potatoes, not yet soft of giving me the eye.
Round out the line up with lemon, fresh thyme, garlic, candy sweet onion, apple cider vinegar, white wine and olive oil, and you have a to die for marinade that you could use, not just in this salad, but also on chicken or fish.
To prep the potatoes, wash them, cut them into bite-sized pieces, I prefer halving and quartering them, and then add them to a pot of salted water.
Bring the pot to a boil, cover and cook at a steady boil 12 minutes, or until potatoes are fork tender.
Remove, drain, and let cool.
Slice up the sweetest onion you can find, and set it aside to add to the potatoes.
Chop that garlic up, and ready the thyme.
Thyme is a really easy herb to deal with because you simply pinch the top of the stem, and then run your fingers down the stems, releasing all the leaves as you go. No chopping required.
Juice two big lemons. The more lemon the better.
I am not even kidding, the lemons are the cowbell of this salad.
Gotta have more lemons.
To make the sauce, add the garlic, thyme, olive oil, apple cider vinegar, white wine, and a little salt and pepper to a bowl and mix.
Toss this dressing with the potatoes and onions, maybe add a little more thyme as garnish, and you have yourself a perfectly refreshing salad.
- 2 lbs small Potatoes
- 1 large Sweet Onion
- 2 Lemons, juiced
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp chopped Garlic
- 2 tbsp Apple Cider Vinegar
- 2 tbsp White Wine (Cooking Wine works, too)
- 3 tsp Thyme
- Salt & Pepper to taste
- Clean and cube potatoes, adding them to salted water. Bring water to a boil, cover, and continue cooking at a steady boil 12 minutes.
- Drain potatoes and set aside to cool.
- Thinly slice sweet onion and set aside in a large bowl, to be added to the potatoes.
- To prepare dressing, in a small mixing bowl add olive oil, wine, apple cider vinegar, lemon juice, thyme, garlic and salt and pepper, and whisk thoroughly.
- Toss potatoes, onion and dressing together.
- Refrigerate at least 1 hour before serving.