Fresh Herb Potato Salad
Fresh Herby Potato Salad with tender potatoes, a flavorful mix of herbs, and lemon-dijon dressing make a delicious vegan side! It’s easy to customize and mayonnaise-free.
- Prep Time: 15 min
- Cook Time: 6 min
- Total Time: 21 minutes
- Yield: Serves 6
- Category: Side
- Method: boil, mix
- Cuisine: American, Vegan
Ingredients
- 2 lbs. baby potatoes (red, white or gold)
- 1/4 cup parsley, finely chopped
- 2 tablespoons chives, chopped
- 2 tablespoons thyme, finely chopped
Dressing
- 1/4 cup olive oil
- 2 teaspoons Dijon
- 2 garlic cloves, minced
- juice of 1/2 lemon
- mineral salt & pepper, to taste
Instructions
Potatoes: Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1-inch cubes). In a medium-sized pot, add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 – 8 minutes, or until fork-tender. Drain potatoes and run under cool running water. Let cool for about 10 minutes.
Dressing: While potatoes are cooking, whisking together the dressing ingredients in a small bowl.
Herbs: While the potatoes are cooling, chop the herbs.
Assemble: Add the cooled potatoes to a medium-sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
Serves 4 – 6
Store: Potato salad is best kept in the refrigerator in an airtight container for maximum freshness and will last for up to 5 days.
Notes
Change up the herbs using – rosemary, dill, tarragon, or oregano. Green onions would also be nice, in place of chives.
Reduce the oil, using just 2 tablespoons, if you like. You can add 1 tablespoon of water to help make up for the reduction.
Find it online: https://simple-veganista.com/herb-potato-salad/