Herbed Potato Salad Recipe

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Herbed Potato Salad Recipe :-Until I created this potato salad, I had never really been a fan of potato salads. This recipe for potato salad is a variation on traditional French potato salads, which do not include mayonnaise and do contain a great deal of herbs. In order to make a salad that tastes extremely fresh, I decided to use lemon juice rather than vinegar.

In contrast to traditional potato salads, which are typically soaked in mayonnaise, this red potato salad is incredibly creamy, but it does not include any mayonnaise at all. On top of that, this recipe for potato salad is suitable for specific diets. In addition to being gluten-free, dairy-free, and egg-free, it is also cruelty-free and vegan.

Herbed Potato Salad Recipe



  • 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
  • 1 tablespoon fine sea salt
  • ¼ cup olive oil
  • ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
  • ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, roughly chopped
  • Freshly ground black pepper, to taste
  • 3 stalks celery, chopped

how to make French potato salad


Put the sliced potatoes and salt into a Dutch oven or a big saucepan and continue cooking. Submerge the area by one inch of water.


Prepare by bringing to a boil over high heat, then lowering the heat to medium-low and continuing to cook for around five to six minutes, or until the potatoes can be easily punctured with a paring knife and pulled out with little resistance.


Save half a cup of the cooking water, and then drain it. Move the potatoes to a large bowl that may be used for mixing.


Combine the olive oil, half a cup of parsley, half a cup of green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper in a small food processor or blender. Make sure to include all of these ingredients.


Process the herbs and garlic until they are chopped into little pieces and the process is complete. After that, while the food processor is running, add in the cooking water that was set aside, and process until the ingredients are completely combined.


(In the event that you do not possess a food processor or blender, you can simply chop the parsley and onions into very small pieces and whisk the dressing together until the oil is completely and completely combined.)


After drizzling the potatoes with the olive oil mixture containing the herbs, carefully mix the ingredients together. (Although it will appear as though you have added an excessive amount of dressing, you need not be concerned because the potatoes will be able to absorb it up!)

Set the potatoes aside for ten minutes, giving them a little toss every few minutes throughout that time.


Include a couple tablespoons of additional chopped parsley and green onions in the bowl, as well as the celery, and add it to the bowl. Toss once more. An plenty of salt and pepper should be used to season to taste.


Serve right away, or cover and place in the refrigerator until you are ready to serve to your guests. In spite of the fact that this salad may be stored in the refrigerator for approximately three days, it is best served within a few hours.


Potato Salad Tips :

To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes. In a blender, combine the herbs and olive oil with the starchy water that has been set aside. By the time you are finished, you will have a creamy emulsification that imparts a flavorful freshness to the potatoes.


Another trick is to slice your potatoes before boiling, rather than afterward. When you toss the salad later, the potatoes will not go mushy because they will have been prepared in this manner. In addition, with this method, your potatoes will be cooked in just five minutes. We owe this method to the knowledge and experience of the professionals at America’s Test Kitchen.



Both The Complete Vegetarian Cookbook by America’s Test Kitchen and The Sprouted Kitchen Bowl and Spoon served as inspiration for this recipe, which was developed from them.


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