Most people have an image in their head of what they think of when they think of potato salad, and usually it chock full of mayonnaise. Let me bring you all to the other side and introduce you to a mayonnaise free and vegan alternative. We love it, and just couldn’t think of a fancy name other than what it is, so I give you lemon herb potato salad. Filled with herbs, fresh lemon juice and zest, a tad olive oil, and some red wine vinegar and you have something really special.
Some pointers:
- Refrigerate before serving to allow the dressing to soak into those potatoes.
- Chop everything as small as you can, except the potatoes. This is not a recipe for chunky veggies.
- The herbs are dill, parsley, and scallions, but if you’re not a fan of one or the other then leave it out. Try adding basil or thyme if you feel adventurous.
And lastly… we hope you will enjoy our version of potato salad.
Lemon Herb Potato Salad
6-8
servings15
minutes15
minutesIngredients
3 pounds baby gold small potatoes, boiled and cooled
2 stalks celery with leaves, finely diced
3 scallions, green part thinly sliced
1 shallot, finely diced
1/4 cup dill leaves, finely chopped
1/4 cup parsley, finely chopped
1 lemon, juice and zest
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/4 tsp sugar
salt and pepper to taste
Directions
- Wash and boil potatoes, and allow to cool completely. Once cooled, slice into 1/2 inch pieces and set aside in a large mixing bowl.
Notes
- You can cool potatoes faster by draining them and spreading them on a cookie sheet and placing in the freezer for 5-10 minutes.
Oh my this sounds delicious.
I wonder how good it would be warm.
It would be delicious worm too. Let us know if you decide to give it a try! 🙂