The recipe I am about to share with you was created, by me, a couple years ago. I have been making potato salad this way for years, but finally took the painstaking process of writing it all down.
It’s not a complicated recipe, but when someone is a “sight cook”, meaning he or she uses their sight and then taste to know if the right amount of ingredients are added, it’s hard to put pen to paper. It took me over two hours to write this out. I literally was using 1/8 tsp. measurements and adding a bit at a time until it looked “right”.
I grew up despising mayonnaise. In fact, I think it’s even grosser now than when I was a kid. My catering background has given me exposure to all sorts of dishes. From there, I experiment with textures and flavors. This recipe is extremely easy to adapt to your specifications. Some of the ingredients I used are because they are readily available and cheaper than some substitutions. For instance, I can get three to four bunches of cilantro for a dollar whereas parsley is a dollar for one or two bunches. I enjoy cilantro, so it worked for me. Actually, I created this dish especially for me and my tastes.
I hope you will give it a try. It’s been published for some time now on allrecipes.com. I’m open to feedback and reviews. I just a bit irritated on a review when people change the majority of ingredients and then complain it’s not what they expected. One person wasn’t happy because it wasn’t like the mayo-version she was used to. I have to think, “hmmm the title pretty much told you that already”.
Well, here it is; my mayo-free potato salad. Hope you enjoy!