Herbed Potato Salad
The creamiest herbed potato salad! It has so much fresh flavor and is easy to make. Small potatoes with dill, parsley, scallions, and the secret ingredient-- pickles! Egg-free and easily vegan.
Equipment
Ingredients
- 2 pounds small red or yellow potatoes
- 1/2 cup mayo of choice, regular or vegan
- 1/4 cup dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt and freshly ground pepper, each
- 1/2 cup finely chopped celery
- 1/3 cup thinly sliced scallions
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped pickles
Instructions
- Wash and scrub the potatoes. If you aren't using small (or baby) potatoes, then halve or quarter for easier cooking. If you are using small ones, then no need to slice first.
- Place potatoes in a pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer gently. Cook for 15-20 minutes, or until potatoes are easily pierced with a fork but still hold their shape. Drain immediately.
- While the potatoes are cooking, make the dressing by whisking the mayo, mustard, vinegar, salt and pepper in a large bowl.
- Add the slightly cooled, but still warm to the touch, potatoes to the dressing and toss to combine. The potatoes shouldn't be hot, but slightly warm. Cold potatoes won't absorb the dressing flavors as well. Add the rest of the ingredients: the celery, scallions dill, parsley and pickles and toss again. Season to taste and serve. We love this one at room temperature, but also great chilled.
Nutrition
Serving: 1servingCalories: 299kcalCarbohydrates: 40gProtein: 8gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 475mgPotassium: 1375mgFiber: 7gSugar: 2gVitamin A: 1678IUVitamin C: 48mgCalcium: 391mgIron: 11mg