Mayo-less Potato Salad

I hate mayo.  Like, I will freak out if it even touches me.  The husband likes it almost enough to eat spoonfulls of it *gag*.  I do like potato salad, even though I know there’s mayo in it.  If I don’t make it or see it made with the mayo, then I’ll be okay eating it.  But it’s really hard for me to eat anything with mayo in it if I make it myself.  Like, the fork shakes all the way to my mouth and I resemble a child taking nasty medicine from a spoon: eyes squeezed shut, plugged nose and all.  It’s pretty bad.

So I saw this recipe in Martha Stewart’s recipe finder and thought it would be perfect since it had NO mayo on it.  Anywhere.  I wasn’t needing to make 10 servings, and I only had 5 red potatoes.  So I just kind of eyeballed everything.

• 5 red potatoes
• 1/2 red onion, sliced thin
• 1 cup apple cider vinegar
• Coarse salt
• 2 tbsp olive oil
• Fresh flat leaf parsley

Cover potatoes with cold salted water in a pot.  Boil for about 15-20 minutes until tender.  Remove from water and let sit until cool enough to handle.

Meanwhile, toss the onions and salt in a medium bowl.  Pour the vinegar over the onions and let sit for about 20 minutes.

Cut up the potatoes into bite size chunks.  Pour the vinegar off the onions, keeping a little bit in the bottom for the dressing.  Place the potatoes in the bowl with the onions.  Toss with olive oil and fresh parsley.  Serves 4.