Best Potato Salad Ever With No Eggs, No Mayo and No Dairy

     Mayonnaise is thick, gloppy stuff full of allergens and chemicals, and somehow most Americans have become convinced they can not make potato salad without great gobs of it.  Indeed, besides being really rich and containing few salad ingredients (i.e. vegetables), American potato salad generally contains a plethora of common allergens: egg, soy, corn, yeast and possibly dairy.

     I've switched over to a classic Turkish recipe, one that emphasizes the “salad” in “potato salad” rather than rich, gooey ingredients such as mayonnaise and eggs.The only switch I've made is to use lemon juice instead of the vinegar that is more commonly used to avoid the traces of yeast to be found in vinegar.

     5 lb. potatoes, boiled, thoroughly chilled, peeled and cut into 1/4” cubes

     3-4 bunches green onions, sliced thin

     leaves from 1-2 bunches of parsley, chopped (See Produce in the 

          Glossary)

     ½ cup olive oil (See Oil in the Glossary)

     juice of 3-4 lemons (See Juice in the Glossary)
     salt (See Salt in the Glossary)

     totally optional: sumac (See Spices in the Glossary)

     Stir together.  Salt to taste. Sprinkle with a bit of sumac both to decorate and to give a slightly tart, fruity note if you like. 

     Note:  It is important to dice the potatoes small: otherwise they won’t mingle with the dressing. To dice them small, it is crucial to allow them to chill thoroughly first, so that they reacquire a solid, uncrumbly texture.