Simple Potato Salad

My oil free creation for health and weight loss
Prep Time 15 minutes
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Servings 4


  • 6 Red (or yellow skin potatoes) cut in half lengthwise then sliced thin in half moon shapes
  • 1 Celery stalk sliced thin
  • 1 half red onion sliced thin
  • 2 T Red wine vinegar
  • 2 T Dijon mustard
  • 1 tsp maple syrup (optional)
  • 1/4 cup plant milk (I use an do oil free Oat Milk)
  • 1 tsp dry dill (if fresh, to desired taste)
  • Fresh chives or parsley to garnish
  • 1/2 tsp paprika to garnish


  • Scrub, slice and steam potatoes 10 min or until tender, still firm but not falling apart. NOTE: They will cook a bit more as they cool.
  • Meanwhile clean, slice and dice your celery and onion and place in a large mixing bowl.
  • Mix the milk, mustard, sugar and herbs in a separate bowl and set aside. If it's too watery add more mustard.
  • Drain the potatoes and place OVER the celery and onion and splash the vinegar over the potatoes. The vinegar soaks into the potatoes for a lovely bite. Place in refrigerator and let cool for about a half hour.
  • Once the potatoes are cooled, gently add in the “sauce” and toss. Add salt and pepper to taste, garnish with green onions, parsley or chives. Place in refrigerator another hour or so until fully cooled and to let the flavours really get to know each other. Give a stir before serving and sprinkle paprika if you wish.
  • Chefs NOTE: If the potatoes soak up the sauce, just make another batch of the sauce. If there’s extra sauce after adding to potatoes, no worries, it can always be used on wraps or veggie sandwiches.