Herbed Potato Salad (No Mayo, No Egg)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
217 kcal
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Course
Side Dish
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Cuisine
Mediterranean, American
Herbed Potato Salad (No Mayo, No Egg)
Description
The Herbed Potato Salad (No Mayo, No Egg) recipe combines potatoes cooked until fork-tender with a sharp dressing made from preserved lemon, Dijon mustard, apple cider vinegar, and olive oil. The preserved lemon adds distinct citrus notes uncommon in standard potato salads. The dressing also includes celery salt and freshly ground black pepper for seasoning. Green onions provide a balance of sharp and sweet, with the white parts mixed in the dressing and the green parts reserved for garnish.
Chopped flat-leaf parsley and dill introduce fresh herbal flavors that brighten the dish. The vinaigrette lightly coats the warm potatoes, helping them absorb the zesty dressing. The salad's texture remains chunky, with distinct pieces of potatoes and herbs throughout.
This potato salad is suitable as a side dish in light meals or barbecues, pairing well with grilled proteins or fresh vegetables. It can be served shortly after preparation when warm or chilled after refrigeration for a few hours to deepen flavors.
The recipe notes recommend slicing potatoes into bite-sized pieces for even cooking and ideal texture. Making it ahead and storing it chilled for up to three days is possible, with a suggestion to return to room temperature before serving to enhance flavor and mouthfeel.
Ingredients
- 2.2 pounds potato scrubbed clean and cut into bite-sized chunks
- 1 tablespoon salt
Preserved lemon and mustard potato salad dressing
- 2 preserved lemons seeds removed and roughly chopped (or lemon zest and fresh lemon juice of one whole lemon, small
- 4 green onion thinly sliced (white and green parts kept separate
- 2 tablespoons apple cider vinegar , or white wine vinegar
- 2 teaspoons Dijon mustard
- ¼ cup extra virgin olive oil and more to drizzle
- 1 teaspoon celery salt plus more to taste
- black pepper to taste, freshly ground
Herb mix
- ½ cup flat-leaf parsley finely chopped, packed fresh leaves
- ½ cup dill roughly chopped, packed fresh fronds
Instructions
- Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.
- Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.
- While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).
- Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.
- Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.
- Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.
Notes
- Cut potatoes into bite-sized chunks for even cooking and ideal texture.
- This salad is best after a few hours to let the potatoes absorb dressing flavors but can be served warm.
- Store in an airtight container in the refrigerator for up to three days to keep fresh.
- Bring the salad to room temperature before serving to enhance taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 1196mg | 50% |
| Potassium | 766mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 41mg | 46% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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