In the summer there is nothing more American than potato salad. It’s a regular staple at all BBQs and is loved by all, except those who hate mayonnaise. My brother-in-law is in this category. If you tell him something has mayonnaise in it he won’t touch it. While I am not a lover really or a hater for that matter, I steer away from this summer salad on hot days for fear of it going bad in the heat.
So imagine my delight when Maria, my Swedish au pair in 2005, introduced me to her potato salad recipe. All the deliciousness without the mess – perfection! I fully admit that I have adopted this as my favorite potato salad and consider it a cultural benefit of hosting an au pair.
Many of my friends have asked for the recipe, so here it is for everyone. While I am no culinary master in the kitchen, what I love about this recipe is the lack of measurements. Put in as much or as little of any of the ingredients. Taste it and see if it needs more of anything. Voila. Enjoy!
2 garlic cloves chopped up
½ bunch of leafy parsley chopped/diced up
1 package of baby tomatoes cut into halves
1 cup of white vinegar
¼ cup of olive oil
Note: these are estimations based on making a small-medium bowl of potato salad.
Mix vinegar, parsley, olive oil, garlic, salt and pepper and baby tomatoes. Bring water to a boil. While water is boiling cut up potatoes into bite sized wedges and place into water to cook. Potatoes are done when you can easily stick a fork in them. Once potatoes are fully cooked, drain the water and mix them into the bowl of other ingredients. Season further to taste!
I hope you enjoy the Swedish deliciousness! Let me know what you think or feel free to share one of your favorite recipes.