Nana’s Sweet & Sour Hot Potato Salad (serves 4)
Some childhood food memories can never be replicated. My mom’s potato salads, baked beans and jelly doughnuts are the first three that come to mind. This hot potato salad was one of her specialties and though she would often add bacon or boiled eggs, this very simple version is the one that I loved best and have tried to reproduce. I use just enough extra-virgin first cold-pressed olive oil to add a bit of depth to the dressing but you can certainly omit it and reduce the calorie count by 30 per serving. It’s also really good the next day, just let it come to room temperature before serving. It would also be great to add a couple of teaspoons of capers! ~ Glyn and Will
3 cups diced potato
1 cup scallions, sliced
1/4 cup apple cider vinegar
1 tbsp. extra-virgin olive oil (first cold pressed) OPTIONAL
1/8 tsp. garlic powder 1/8 tsp salt
1/8 tsp fresh ground black pepper
1/2 tsp. dried dill
1/2 tsp. dried mustard
1 tsp. sugar
1 Cut and boil the potatoes (do not peel) until just tender.
2 Meanwhile slice the scallions and set aside.
3 Combine the oil (if using) vinegar, sugar, garlic and herbs to make a dressing.
4 Combine all the ingredients and stir.
5 Let rest 5-10 minutes at room temperature.
Yield: 3 cups
Degree of Difficulty: Easy
Preparation Time: 25 minutes
Total Time: 25 minutes
Serving size: 1/4 of a recipe (5.9 ounces).
Gluten-Free, Salad, Side Dish, Vegan, Vegetables