Mayoless potato Salad

Mona zac

"A decadent , less sinful potato salad. Ideal to serve at barbeques!"
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Original recipe yields 8 servings

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  • Prep

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  1. Boil a large saucepan full of water (lightly salted).
  2. Add the potatoes and allow to cook until they are almost falling apart.
  3. Drain the potatoes and put them in a large mixing bowl.
  4. While the potatoes are still hot, pour in the olive oil and mix well until they start disintegrating and form an almost creamy coating.
  5. Add the vinegar, salt and blackpepper.
  6. Granish with the spring onions and chill.
  7. Note: You can add more or less olive oil /vinegar/salt/pepper as you see fit. The more olive oil added, the creamier the salad.


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