Easy Herb Potato Salad - Chef Fun Kitchen

Easy Herb Potato Salad

This scrumptious and easy potato salad recipe is mayonnaise free and has lots of sparkling herbs. way to an extremely-flavorful vinaigrette, this herby potato salad is clearly gluten loose, egg unfastened, and vegan.

Easy Herb Potato Salad

Given all of this, we haven’t had the risk to proportion the only potato salad recipe that we make the most customarily. That adjustments today! This mayo-unfastened potato salad is quick to make, calls on a short listing of ingredients, is a touch bit more healthy, and tastes wonderful! This potato salad will shine at your subsequent barbecue or picnic and works simply as nicely served at fancier activities.

Some human beings may name this a French potato salad or perhaps Mediterranean potato salad? I simply call it scrumptious. allow me stroll you via how we make it in addition to our hints for storing it and making earlier.

Easy Herb Potato Salad


  • 2 pounds small yellow or red potatoes
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar or champagne vinegar
  • 6 tablespoons extra virgin olive oil
  • 3 medium scallions (green onions), thinly sliced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground black pepper, to taste


  1. Add the potatoes to a large stockpot and cover with water by 2 inches. Add 1 tablespoon of salt to the water, and then bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain then set aside to cool.
  2. When the potatoes are cool enough to handle, cut them into bite sized chunks or slice into thin rounds. Add to a large salad bowl.
  3. Whisk the mustard, lemon zest, lemon juice, vinegar, and olive oil together until creamy and emulsified. Season to taste with salt and pepper. Pour all but 1/4 cup of the dressing over the potatoes and toss. Set the potatoes aside for five minutes to absorb the dressing (it will look like a lot at first, but the potatoes will soak it up).
  4. Add the scallions and fresh herbs. Toss gently, but thoroughly. If the potato salad seems dry, add a splash of the remaining dressing. Serve warm or cover and refrigerate, and then serve the salad cold.

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