Herbed Potato Salad
This healthy potato salad recipe is full of fresh flavor. It's mayo-free and so easy to make. It'll be a big hit at your next party! Vegan and egg free.
- Total time
- 25 min
- Active time
- 20 min
- Yield
- 6, 6 side servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Red Potatoes
2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
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Source: Herbed Potato Salad (no mayo!)
Flat-Leaf Parsley
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
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Source: Herbed Potato Salad (no mayo!)
Green Onions
⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
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Source: Herbed Potato Salad (no mayo!)
Garlic
2 cloves garlic, roughly chopped
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Source: Herbed Potato Salad (no mayo!)
Black Pepper
Freshly ground black pepper, to taste
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Source: Herbed Potato Salad (no mayo!)
Stalks Celery
3 stalks celery, chopped
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Source: Herbed Potato Salad (no mayo!)
Additional ingredient notes
Method Overview
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Potato Salad Tips
After some trial and error, I’ve discovered some key tips to making great potato salad.
Slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later.
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
5 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with room temperature water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
high heat5 min-6 minStep 2
Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
Step 3
In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground 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 food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Step 4
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Step 5
Add the celery 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.
Step 6
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.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
6, 6 side servings
Dressing
Source step 3 creates or uses dressing.
Mixture
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Extra useful notes
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Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
SUGGESTED EQUIPMENT: I love my 11-cup Cuisinart food processor (affiliate link).
SUGGESTED EQUIPMENT: I love my 11-cup Cuisinart food processor (affiliate link).
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Notes
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
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Source and Origin
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Adapted from source
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Herbed Potato Salad (no mayo!)
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