Neighbour's Slovenian Potato Salad
Discover the comforting, flavor-packed delight of Neighbour’s Slovenian Potato Salad, a vibrant and tangy twist on a classic side dish. Made with Yukon Gold potatoes for their buttery texture, this hearty salad combines the sharpness of apple cider vinegar and Dijon mustard with the richness of olive oil and a hint of broth for extra depth. Tossed with finely chopped onions and fresh parsley, this dish is as fresh as it is satisfying. With minimal prep time and no mayo in sight, it's the ideal side for anything from summer barbecues to cozy family dinners. Serve this warm or at room temperature to let the bold flavors truly shine—your taste buds and guests will thank you! Perfect for those searching for quick, delicious, and mayonnaise-free potato salad recipes.
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Ingredients
- 1.5 lbs Yukon Gold potatoes
- 1 Small yellow onion
- 4 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 4 tbsp Extra virgin olive oil
- 0.5 cup Vegetable or chicken broth
- 2 tbsp Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
Directions
Step 1
Wash and scrub the Yukon Gold potatoes thoroughly, leaving the skin on. Place them in a large pot and cover with cold water.
Step 2
Add a pinch of salt to the water and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they can be easily pierced with a fork.
Step 3
While the potatoes are cooking, finely chop the yellow onion and set it aside.
Step 4
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil until well combined. This will be the dressing for the salad.
Step 5
Once the potatoes are cooked, drain them and let them cool slightly so you can handle them safely. When they are warm, but not hot, slice them into 1/4-inch thick rounds or bite-sized pieces and place them in a large mixing bowl.
Step 6
Add the chopped onion to the warm potatoes. Pour the vegetable or chicken broth over the potatoes, allowing them to absorb the liquid for extra flavor.
Step 7
Drizzle the vinegar-mustard dressing evenly over the potatoes and onions. Gently toss everything together to combine, being careful not to mash the potatoes.
Step 8
Season with salt and black pepper to taste. Sprinkle the freshly chopped parsley over the salad for a fresh, herbaceous finish.
Step 9
Let the salad rest for at least 15 minutes at room temperature before serving to allow the flavors to meld together. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1059.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1086.2 |
| Total Fat 59.9g | 0% |
| Saturated Fat 8.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3193.0mg | 0% |
| Total Carbohydrate 132.1g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 9.9g | |
| Protein 16.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 136.8mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 3142.3mg | 0% |
Source of Calories