Healthy Herbed Potato Salad is a delicious side dish with lots of herbs and yummy roasted potatoes. Here this herbed potato salad is made without mayo dressing.
Potato Salad
Potato salad is an easy and quick side dish. Traditionally, cooked potatoes are mixed with eggs and mayonnaise to give them a creamy texture. However, this potato salad is vegan and doesn't contain any mayo.
This vegan potato salad is not a mayo potato salad, so it is also light on the tummy. The blend of herbs, seasonings, and extra virgin olive oil makes this potato salad delicious and healthy. Read more delicious vegan potato recipes here.
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Herbed Potato Salad
Ingredients for vegan herbed potato salad:
(The recipe card below provides a detailed list of quantities.)
Fresh Herbs: - I have added some fresh herbs available, like, dill leaves, cilantro leaves, scallions, or green onions. I have also taken chopped celery stalks.
Potatoes:- You can take any variety of potatoes to this salad. I have taken white baby potatoes. To make this potato salad, you can use boiled potatoes or roasted potatoes for a little crunch in the bite.
Extra virgin olive oil adds a nice flavor to the salad. You may skip this for an oil-free salad.
Fresh garlic - Add freshly minced fresh garlic cloves to the salad dressing or the herbs mixture.
Salad Dressing:- For seasoning, we are using Dijon mustard and lemon juice. You can also add ACV (apple cider vinegar or any other vinegar) instead of lemon juice. Salt and pepper are the basic and essential ingredients.
How to make herbed potato salad?
Step 1: Cook Potatoes
Wash and clean potatoes. Chop or slice. You can cook potatoes in an instant pot, on a stovetop, or in the microwave. Put them in a saucepan. Immerse in water with some salt. Then boil potatoes until just cooked (fork tender). Don't overcook the potatoes.
Step 2: Prepare the herb dressing
Now prepare the no-mayo dressing by mixing all the herbs, seasoning, and oil. Pulse it in a food processor or blender until all are minced well. You may add water or stock to the mixture and blend it once.
Step 3: Add dressing to the potatoes
Drizzle the herbed dressing with salt and pepper over the boiled potatoes. Garnish with green onions and chopped celery. Your potato salad is ready to serve.
Frequently Asked Questions
Which potatoes are best for this salad?
The best potatoes are normally red potatoes, new potatoes, fingerlings, white, and yukun of gold. We use white & yukun of gold primarily because of the availability. Starchy russets are not the best for the potato salad recipe as they may fall apart during cooking.
Should potatoes be cooled before serving?
Potatoes should be cooled completely before adding dressings if they're mayo-based. But if they're vinaigrette, you can add the dressing while it's still warm for the best taste.
Cutting potatoes before boiling or after boiling?
This is a big question and an important aspect. Chop the potatoes first and then boil them (if using an open pot).
Boiling the potatoes right
While boiling potatoes, add chopped potatoes to a saucepan and cover with water by 1 - 1.5 inches. Add a pinch of salt to the water. Never throw chopped potatoes into hot boiling water. Bring the water to a boil, then reduce the temperature and simmer to cook the potatoes well.
When to add dressing to potato salad?
For all mayo-based dressings, wait for the potatoes to get cold before adding the dressing. But since this is a no-mayo salad, you can add the dressing while it's still warm. This will help the potatoes absorb flavors better.
Herbed Potato Salad Recipe
Herbed Potato Salad
Ingredients
- 2 lb baby potatoes
- 3 - 4 tbsp olive oil extra virgin
- 4 garlic cloves
- ¼ cup cilantro or parsley finely chopped
- ¼ cup spring onion greens chopped
- 2 celery rib chopped into small pieces
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 tsp salt to taste
- ½ tsp black pepper
- 3 - 4 tbsp vegetable broth or water
Instructions
- wash and cut the potatoes into quarters.
- If using regular potatoes, chop into equal-sized ones.
- Boil potatoes till it's just cooked. Don't overcook.
- In a blender or food processor, add in garlic, cilantro, olive oil, and pulse till these are finely minced.
- Now add little water and dijon mustard and blend for just 30 - 40 seconds.
- Season with salt and pepper.
- Sprinkle some chopped celery stalks and chopped green onions.
- Give a nice stir and serve.
Notes
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