Italian Potato Salad (No Mayo, Eggless, Vegan)

Step 1

Add the potatoes and a handful of salt to a large pot and cover with water. Bring to a boil.

Step 2

Once boiling, turn the heat down to a simmer and cook until fork tender, about 5-8 minutes. Drain and rinse under cold water. Spread in a single layer onto a baking sheet to dry. Cool for 15 minutes.

Step 3

While the potatoes are cooking: In a large measuring cup or jar, whisk together the olive oil, vinegar, parsley, garlic, and salt. Taste and add up to an additional 1/4 teaspoon salt if needed (it should be slightly salty because this will season the entire potato salad).

Step 4

Stir onion into the dressing. Let them marinate while the potatoes finish cooking.

Step 5

Add the cooked potatoes to a large bowl then pour the dressing on top. Mix everything together until coated.

Step 6

Cover and refrigerate at least 1 hour or until cold (24 hours is preferred to allow the flavors to develop).Store in the refrigerator for up to 5 days.