Herbed Potato Salad (no mayo)
This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your dinner table. This salad is vegan, egg free and gluten free.
Equipment
- 1 medium pot
- 1 bowl
- 1 knife
- 1 cutting board
Ingredients
- 2 lbs red potatoes use small red, purple and white potatoes for great color. Scrub and cut the potoates into 1/2 inch cubes
- 1 tbsp sea salt
- 1/4 cup olive oil
- 1/3 cup parsley flat leaf, roughly chopped, plus2 tbsp more for garnish
- 1/3 cup green onions roughly chopped, plus 2 tbsp for garnish
- 2 tbsp lemon juice fresh
- 2 tsp mustard Dijon or Brown
- 2 cloves garlic roughly chopped
- 3 stalks celery diced
- 1 sweet pepper red or orange
- 1/3 cup green olives or dill pickels, chopped (optional)
- 1 dash black pepper
Instructions
- In a large saucepan bring 3 cups water to a boil. Combine diced potatoes and salt and add to the water. Cover the potatoes with water by 1 inch. Reduce heat to medium-low and cook until potatoes are tender, about 5-6 minutes
- Reserve 1/4 cup cooking water, then drain.
- Transfer the potatoes to a large mixing bowl.
- In a small blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, Dijon mustard, garlic and black pepper.
- Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes. Add the celery, peppers, olives or pickles (if using) to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again.
- Season generously to taste with salt and pepper. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition Facts
Herbed Potato Salad (no mayo)
Amount per Serving
Calories
210.9
% Daily Value*
Fat
10.6
g
14
%
Saturated Fat
1.5
g
8
%
Sodium
1345.2
mg
58
%
Potassium
831
mg
18
%
Carbohydrates
27.5
g
9
%
Fiber
3.9
g
14
%
Sugar
3.4
g
Protein
3.6
g
7
%
Vitamin A
1088.7
µg
121
%
Vitamin C
46.7
mg
52
%
Vitamin K
83
µg
69
%
Calcium
41.1
mg
3
%
Iron
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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