Bulgarian Potato Salad (vegan)

Every year we host a BBQ party for friends. My husband is the BBQ King. However his Potato salad never can win against mine! Yes, every year since we've got married we have a potato salad competition at the BBQ party and I usually win!
This salad is easy to make and very simple but simple foods always taste good. For mine I use leeks but if you don't have any , regular onions or green onions work as well. Also celery leaves , don't worry if you cant find any, Italian parsley is enough. For the dressing I use Bragg's organic apple cider vinegar and as for olive oil, I am not 100% sold on one particular brand. I just make sure it's from California since there was an issue with the imported one from Italy. Experts claimed that it was mixed with peanut and soy oil which usually are GMO if they are not organic. Also if you prefer so , you can use lemon/lime juice instead of vinegar. I never used Balsamic vinegar on this salad and I don't think it's the right flavor profile. The salad is suitable for vegans and it can also be served as a side dish with meat, poultry, fish.

Ingredients :

4 Big potatoes (Rusettes)
1 leek chopped *
1 cup fresh Italian parsley chopped finely
1/2 cup celery leaves**
1/2 cup olive oil ***
3-4 Tbsp. Apple Cider Vinegar **
1 pinch ground nutmeg
Sea salt , black pepper to taste.

Wash potatoes and boil them whole until done. Peel the skin and cut them in chunks. Add the rest of the ingredients and mix well. Refrigerate for a couple of hours . Serve cold.

* You can use regular onions or green onions, or you can combine them.
** If you don't have celery leaves use some celery salt instead.
*** This is an approximate quantity. If the salad looks dry, you can add a little more olive oil and another Tbsp. of vinegar. Adjust it to your own taste.