Herbed Potato Salad Recipe

Fresh flavour permeates this healthy potato salad. This mayo-free, easy-to-make dish will impress at your potluck! Vegan, egg-free, gluten-free salad. Recipe serves 6 sides. 

– 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick round – 1 tablespoon fine sea salt – ¼ cup olive oil – ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish – ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish – 2 tablespoons fresh lemon juice – 2 teaspoons Dijon mustard – 2 cloves garlic, roughly chopped – Freshly ground black pepper, to taste – 3 stalks celery, chopped

Ingredient

Direction

Salt sliced potatoes in a large pot or Dutch oven. 1" water. After boiling on high, reduce heat to medium-low and cook until potatoes are easily pierced and pulled out, 5–6 minutes. 

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Keep and drain ¼ cup cooking water. Put potatoes in a big bowl. Mix olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper. 

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Process until herbs and garlic are finely chopped. As the food processor runs, add the reserved cooking water and blend until smooth.

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3

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Mix potatoes gently with herbed olive oil. It will look like you added too much dressing, but the potatoes will soak it up! Allow potatoes to rest for 10 minutes, tossing occasionally. 

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4

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A couple tablespoons of chopped parsley and green onions should be added to the bowl with the celery. Toss again. Season salt and pepper to taste generously.

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Serve immediately or refrigerate until ready. The salad is best served within a few hours but can be refrigerated for three days. 

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6

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