Look, Ma, no mayonnaise!
I realized after years of making potato salad that what I really like is when the potatoes and hard boiled eggs make the salad creamy, but the peas and red onion are what I love to eat. I came to this conclusion one weekend when I only had potatoes left in my salad (because I had picked out and eaten all the peas), and all I needed to do was add more peas, another hard boiled egg and some olive oil and I had more of the salad I had made on Friday.
Ingredients
6 oz. frozen peas (or cut string beans or both)
3 yellow potatoes (or any potato that becomes creamy when cooked)
1 tsp. sea salt
olive oil to coat the potatoes
1 Tbsp. apple cider vinegar (or use one fresh lemon, squeezed)
1/2 chopped red onion (or use a sweet vidalia onion or scallions)
1/4 cup cut fresh sage or fresh dill
pepper to taste
2 hard boiled-eggs
How to make the potato pea salad
Take the frozen peas out of the freezer and put in a bowl. Boil the potatoes in water for about 40 minutes. After 30 minutes, add the eggs to the top so they can cook along with the potatoes. When the potatoes are tender (or starting to crack), cut them up and put them in the bowl with the peas. Sprinkle olive oil to coat. Put the hard boiled eggs aside in cold water. Add sea salt and pepper to taste. Add chopped onions and mix. Peel and chop the eggs into pieces. Add apple cider vinegar, chopped eggs and fresh herbs to the salad. Mix and serve. You can double the size of the recipe, if you like.
As we have a three day holiday of Rosh Hashana coming up this week, this is an easy recipe to make the day before the holidays or even on the holiday, if you plan to cook. You just need to make sure you have the ingredients.
I also enjoy the combination of eggs and potatoes and something else. Avocados can be a nice addition.
Beets, apples or celery would also work, if you like those foods.
“Look, Ma, no mayonnaise!” – LOL! 🙂
This salad looks delicious! I wonder what my family would think about the peas. (I usually put chopped onions and carrots into my potato salad.)
Truth is, my kids don’t eat this. Maybe my daughter ate it once, when I had just made it in the kitchen. She liked it that one time. My boys, though, won’t come near most of my salads. Sigh.
I am sure this is very tasty, and the photo is making me drool.
Glad you liked the photo – I took 10 shots and picked one. I liked the red onion triangle close to the center.
I have always avowed that mayonnaise is evil and never use it in my potato salads. I usually also add some mustard to my potato salad.
Interesting recipe. As it is, I happen have all the ingredients, sage included, in my home, and tomorrow the “new” potato salad will be served.
I’ll copy it in my special recipe book.