I was very excited when this month’s Daring Cooks challenge was announced, because I knew immediately how I’d go about it. We were asked to make a delicious and healthy potato salad, and right away I knew I’d be using my Mom’s recipe. It’s always been a HUGE hit, and it feeds a huge crowd. There are some interesting ingredients, plus there’s no mayonnaise…score!
I brought a batch to my cousin’s barbecue over Memorial Day weekend, knowing she always has a big crowd. Although my Mom wasn’t there, my aunts and uncles knew right away who made it and where the recipe came from. What’s great is that it can be made the day before (no need to refrigerate, either)…so keep this in mind when you need something that can be done in advance.
DISCLAIMER: Mom told me to make it clear that the oil and vinegar measurements are approximate. You really have to eyeball it and see for yourself what looks/tastes best. It’s best to add a little at a time and taste as you go, rather than dumping it all in at once and not being able to take it away.
Please make this at some point this summer and let me know how it’s received…I promise, no one will be disappointed! It’s such a great alternative to the usual mayo-laden potato salad. LOVE it.
Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!
Mom’s Famous Potato Salad
5 pounds Yukon Gold potatoes
Linked to: What’s On Your Plate?
These Chicks Cooked
I think it sounds fantastic. I love the combination of flavors and textures in this potato salad.
I love that there is no mayo! Much prefer the vinegar based potato salads. 😀
Melissa, I’m hoppin’ in from basilmomma’s again. 🙂 Looked at my notes from last week’s hop (yes, I took notes…) and read (re: “you”): Italian/Greek — GOOD writing — loves family and food.” (No wonder I subscribed!)
Keep up the good work — and keep the recipes like this comin’. 🙂
~ Kimby (aka okielicious)
Thanks Kimby, that’s really sweet!
I like that combination, with the cauliflower, pepperoncini, and red onion especially.
I can see why your Mom’s potato salad is famous – it looks amazing and the list of ingredients sounds wonderful! I’m a suckr for pepperoncini in potato salad 🙂
This was a big hit at our father’s day BBQ! I diced the potatoes before boiling (oops, didn’t completely read the recipe before I started). But the texture of the yukons actually made the salad a bit “creamy”, which I loved!