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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Herbed Potato Salad
Description
This is a really delicious salad that has almost no fat in it. It’s great flavor comes from the vinegar, herbs and salt. It’s also very versatile, it’s wonderful hot or at room temp but I didn’t care for it cold. Since it has no mayonnaise it can stand at room temperature for a long time with no worries about it going bad. This is a marvelous choice for any diabetic or anyone wishing the trim fat from their diet. Since this used such simple and few ingredients it will benefit from the best olive oil (but no need to use extra virgin as you’ll be cooking it) and the best quality vinegar you can get. The salt is used as a garnish and Himalayan Pink is amazing here but easier to find Kosher salt is fine.
add to shopping list Ingredients
1 1/2 lbs Yukon Gold potatoes, cubed,not peeled
2 teaspoons Olive Oil
1 medium onion, chopped
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
4 Tablespoons white wine vinegar (or more to taste)
Salt, Himalayan pink preferred or Kosher will do fine
Preparation
1.Simmer potatoes in water until tender, about 15 minutes.
2.Drain.
3.At once add the vinegar to the hot potatoes, at least the 4 tablespoons but enough to suite your taste, and stir.
4.While they are cooking, saute onion in oil until tender.
5.Combine potatoes with onion and herbs.
6.Sprinkle on the salt lightly with your finger tips.
7.Serve warm or at room temperature.
