I don’t have anything against mayo. I just really don’t like store bought potato salad. I think it’s more about the fact that despite potato salad being a savory food, the store bought kind is just too sweet. I just can’t understand it. I’m telling you, my taste buds get confused. Does anyone else find it odd that a lot of foods in America, as compared to Europe and the Middle East tend to be on the sweeter side. It’s like they add sugar to everything. Have you ever had store bought three-bean salad? It’s sweet! Completely mind-boggling to me. That’s why I prefer that homemade too. Europe and the Middle East do it right. They keep savory foods savory and completely separate from any sweetness. That’s the way I think it should be.
One of my favorite family BBQ is staples is Arabic Potato Salad. Yea, that’s what we call it. The recipe is something my Tayta taught my mom and it’s just kind of stuck. It’s a no-mayo alternative and has no sweetness included.
Summer Sundays were the best when I was in elementary and middle school. After an Arabic tutoring session with my aunt, we’d either have a huge Arabic-style brunch, or a family BBQ. Dad was master of the BBQ. Since then, my brothers have taken over. It was the best! Mom would prep the meats, usually marinated chicken, or steaks and some sides. Green salad, Arabic Potato Salad and corn on the cob. Everyone got together including my aunt and Tayta.
Side note: Another favorite fan favorite is the Brazilian Potato Salad.
Ingredients
- 6 russet potatoes
- 1/4 cup apple cider vinegar
- Salt, to taste
- 1/4 cup olive oil
- 2 green onions, chopped
- 1 cup chopped Parsley
- 2 cloves garlic, minced
Instructions
- Peel, wash and cut the potatoes into cubes
- Place the potatoes in a medium pot and cover with lightly salted water.
- Bring the water to a boil and cook until tender, about 15-20 minutes. Check for tenderness by piercing a cube with a fork.
- Drain the potatoes and place into a large bowl
- Mix in the chopped parsley, garlic and green onions
- Mix well, then add olive oil, vinegar and salt
- Toss to coat
- Refrigerate for 30 minutes before serving
