5 from 15 votes
Herbed Potato Salad (No Mayo, No Egg)
Herbed Potato Salad without mayo or egg uses boiled bite-sized potatoes tossed in a tangy vinaigrette featuring preserved lemon and mustard. Fresh parsley and dill enrich the salad with herbal brightness, and sliced green onions add mild sharpness. The mustard-vinegar dressing coats the potatoes to keep the salad lively rather than creamy. This version offers a lighter, fresh take on classic potato salad that can be served warm or chilled.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
6
Calories:
217 kcal
Course:
Side Dish
Cuisine:
Mediterranean, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 217
% 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.