5.0 from 15 votes
Herbed Potato Salad (No Mayo, No Egg)
This delicious herbed potato salad with preserved lemon and mustard dressing is the perfect summer picnic salad. The potato salad has no egg, no mayo and is naturally vegan and gluten-free. A guaranteed potluck hit!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 217 kcal
Course:
Side Dish
Cuisine:
Mediterranean , American
Ingredients
- 2.2 pounds potatoes, scrubbed clean and cut into bite-sized chunks
- 1 tablespoon salt
Preserved lemon and mustard potato salad dressing
- 2 small preserved lemons, seeds removed and roughly chopped (or lemon zest and fresh lemon juice of one whole lemon)
- 4 green onions, 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
- Freshly ground black pepper, to taste
Herb mix
- ½ cup packed fresh flat-leaf parsley leaves, finely chopped
- ½ cup packed fresh dill fronds, roughly chopped
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
- This recipe draws inspiration from Allison Roman's tangy potato salad.
- I slice small potatoes in half and quarter larger ones into chunks (not wedges). The sliced potatoes should be bite-sized. See the section for the best potatoes for salad.
- See instructions and substitutes for ingredient details.
- Potato salad is at its peak a few hours after assembly, once the potatoes have absorbed the zesty dressing flavours. However, you can serve it warm too.
- To make ahead, refrigerate the potato salad in an airtight container for up to three days. Allow the salad to come back to room temperature before serving.
Nutrition Information
Calories
217kcal
(11%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
1196mg
(50%)
Potassium
766mg
(22%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
558IU
(11%)
Vitamin C
41mg
(46%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
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.