Grandma Robert's Potato Salad (without mayonnaise)

It's hard to believe now, but I never liked potato salad before I married Michael. To be more specific, I never liked potato salad until I tried the one that Michael's mom made using his Grandma Robert's recipe. That salad was so tasty that I immediately asked for the recipe and have been making it ever since. After Sabrina was diagnosed with her egg allergy, I knew that I needed to figure out a way to continue making this delicious potato salad, but without the mayonnaise called for in the original recipe. Tonight I tried a version that I think comes pretty close. Michael gave it the thumbs up, and Naomi even asked for seconds, which is a rare complement from her.

Grandma Robert's Potato Salad (without mayonnaise)
serves 4 adults

Ingredients:

• 2 lb. Yukon Gold or thin-skinned white potatoes
• 3 Tbsp. apple cider vinegar
• 1 1/2 tsp. sea salt
• 1/4 cup canola oil
  
• 1/4 cup chopped yellow onion
• dried parsley

Instructions:

In a large 12-inch non-stick skillet (preferably one that has a lid), combine 2 cups of water, 1 Tbsp. apple cider vinegar, and 1 tsp. sea salt. Stir to dissolve the salt. Peel the potatoes and cut into thin, 1/4-inch wide slices. Place the potato slices in the skillet so that they form 2 to 3 layers. The liquid will cover most, but not all, of the potatoes. Bring the liquid to a boil over high heat. Turn the heat down to medium-low and cover the pan. Cook for 15 to 20 minutes, until the potatoes are fork-tender. While the potatoes are cooking, finely chop about half of a small onion so that you have 1/4 cup chopped onion for the salad.

Drain the potatoes in a large colander with a large bowl placed under it to catch the cooking liquid. To make the dressing for the potato salad, measure 1/2 cup of the cooking liquid and pour it into a small bowl. Whisk into the cooking liquid 2 Tbsp. of apple cider vinegar, 1/2 tsp. sea salt, and 1/4 cup canola oil. Take 1/2 cup of the potatoes, mash them using a potato masher or a fork, and whisk them into the dressing to thicken it.

Transfer the rest of the potatoes from the colander to a medium bowl. Pour the dressing over the potatoes. Add the chopped onion and toss gently so that the dressing and onions coat the potatoes. Sprinkle the potato salad liberally with dried parsley and toss again. For a warm potato salad, keep the salad at room temperature and serve within 4 hours of making it. Or refrigerate the salad if you prefer to serve it cold.