Herbed Potato Salad
This is a no-mayonnaise potato salad recipe with a refreshing lemon and herb dressing. Learn to make vegan and gluten free potato salad.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 gram medium size potato
- 2 tablespoon dill leaves, finely chopped
- 2 tablespoon parsley, finely chopped
- 4 Cup water
- 2 teaspoon salt
- 15 ml extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red chilli, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 2 teaspoon finely minced garlic
- 1 teaspoon lemon zest
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon crushed black pepper or to taste
Instructions
- 1
For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.
- 2
Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.
- 3
Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.
- 4
Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.
- 5
Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.
- 6
Herbed Potato Salad is ready to serve.