Potato Salad

Growing up, I always though of potato salad as something drenched in mayo with egg and served with barbeque.  The combination of it all equals off limits for vegans...until now! Potato salad has evolved! This has become my go-to for left over potatoes and goes perfectly with sandwiches during the summer...just like old school potato salad. This is an adaption from latin potato salad, so compliments to the chefs!

3 lbs baking potatoes, peeled and cut into 1 inch cubes
3 TBSP white wine vinegar (rice wine vinegar works fine, too)
1/3 cup extra virgin olive oil
1/2 cup chopped green onions
Salt and pepper

Begin by boiling your potatoes.  Do this by covering the potatoes in a pot with just enough water.  Bring the water to a boil, salt, and adjust the water to a simmer.  Allow the potatoes to cook in there about another 10 minutes.  Dont add the potatoes at boiling, like noodles, or the texture will be all messed up.  The potatoes should be tender when pierced.  Drain the potatoes and set aside to cool.  While they are cooling, toss them with the vinegar carefully trying not to break them out of their potato cubes.

Once the potatoes have cooled, toss them with the olive oil and season with salt and pepper. Once you have the perfect flavor balance, add the green onions and serve immediately or chilled! I like to sometimes add a little more of the vinegar since that adds the pop that I never expected!!

Enjoy!