Potatoe salad

Potatoe salad

I never truly loved a potato salad, till I made this one. This potato salad recipe is a riff on traditional French potato salads, which have no mayo and lots of herbs. I opted for lemon juice rather of vinegar for a super fresh-tasting salad.

Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet mayo-free. It’s also conveniently vegan, egg-free of charge and gluten-free of charge! Can I go ahead and call it the perfect potluck potato salad?

This potato salad is for my fellow final-minute individuals. When you’re scrambling to make by yourself search good, striving to scrounge together a side dish really worth sharing, and letting the puppy out all at the exact same time… Potato salad to the rescue!

This recipe is remarkably straightforward and rapid to make. I hope this potato salad gets to be your go-to potluck recipe, as effectively as a regular side dish at your dinner table. It goes wonderful with burgers, sandwiches, and significantly more.

Potato Salad Tips

Following some trial and error, I’ve discovered some important suggestions to making wonderful potato salad.


  1. To make the best mayo-free of charge potato salad, reserve some potato cooking water just before draining the potatoes. Then, blend the herbs and olive oil with the starchy reserved water. You’ll finish up with a creamy emulsification that infuses the potatoes with fresh flavor.
  2. Yet another trick is to slice your potatoes prior to boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later on. Plus, your potatoes cook faster this way (five minutes!). We can thank the experts at America’s Test Kitchen for this strategy.


Please allow me know how you like this potato salad in the comments! I enjoy to hear from you.

Searching for far more fresh side dishes? You’ll find much more side dish recipes right here. Right here are a couple of that would go nicely with this potato salad:

Herbed Potato Salad

  • Author: Cookie and Kate
  • Prep Time: twenty mins
  • Cook Time: 5 mins
  • Complete Time: 25 minutes
  • Yield: six s > 1 x
  • Category: Salad
  • Technique: Stovetop
  • Cuisine: French

4.seven from 116 evaluations

This healthier potato salad recipe is complete of fresh taste. It’s mayo-free, effortless to make, and certain to be a hit at your potluck! This salad is vegan, egg free and gluten free of charge. Recipe yields six side servings.


  • 2 lbs little red potatoes, scrubbed and sliced into -inch thick rounds
  • 1 tablespoon fine sea salt
  • cup olive oil
  • cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoon s a lot more for garnish
  • cup approximately chopped green onions, plus about 2 tablespoon s thinly sliced for garnish
  • two tablespoon s fresh lemon juice
  • 2 teaspoon s Dijon mustard
  • two cloves garlic, approximately chopped
  • Freshly ground black pepper, to taste
  • 3 stalks celery, chopped


  1. In a big saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Carry to a boil over higher heat, then minimize heat to medium-reduced and cook until finally potatoes are very easily pierced by a paring knife and pulled out with tiny resistance, about 5 to six minutes.
  2. Reserve cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
  3. In a little food processor or blender, combine the olive oil, cup parsley, cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Method until finally the herbs and garlic have been chopped into little pieces. Then, while running the foods processor, pour in the reserved cooking water and approach just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing collectively till the oil is totally integrated.)
  4. Drizzle the potatoes with the herbed olive oil mixture and gently combine to combine. (It will look like you’ve poured in as well significantly dressing, but don’t worry, the potatoes will soak it up!) Allow the potatoes rest for ten minutes, gently tossing every number of minutes.
  5. Include the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss once more. Season generously to taste with salt and pepper.
  6. Serve right away, or cover and refrigerate right up until you’re prepared to serve. This salad is very best served within a number of hours, but will preserve in the refrigerator for about three days.


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