A simple potato salad recipe (no mayo) with colorful new heirloom potatoes and herbs and two choices of dressing: lemon olive oil + an oil free version of apple cider vinegar mustard vinaigrette that is healthy and whole food plant based compliant.
Homemade, comforting and loaded with fresh herb flavor this simple potato salad is guaranteed to deliver like a boss. Whether a Tuesday meal or a special family gathering this salad won’t ever let you down.
Ultimately a pretty basic recipe that will be easy to replicate last minute after you make it just a couple of times. It is one of those delicious things you’ll keep going back to over and over again when you need something relatively quick and filling. The perfect dish for a lazy day that also packs great in lunches to go, for potlucks or picnics and can be made the day before.
the potatoes:
Even though I’m a sucker for pretty colorful heirloom potatoes I realize those are not available everywhere and definitely not year round. So use those when you find them but for the rest of the time just go for yukon golden baby potatoes, they are equally delicious and hold together really nicely in a salad.
how to make a simple potato salad great:
use red, purple & golden potatoes
without mayo
gluten free
no eggs
warm or cold
easy to make
loaded with herbs
dairy free
loaded with nutrition
100% cruelty free!
the vinaigrette:
You have a more indulgent option of lemon and rich olive oil and a healthy oil free French version with mustard and dill. The healthiest potato salad would be the whole food plant based version made without oil so choose wisely 😉
what goes well with potato salad ?
Simple Potato Salad (No Mayo)
A simple potato salad made with colorful new heirloom potatoes and herbs and two choices of dressing: lemon olive oil and an oil free version of apple cider vinegar mustard vinaigrette.
Servings 4 people
Calories 471kcal
Ingredients
- 2.5 lb new baby potatoes heirlooms
- 1.5 cups fresh green peas steamed
- 3/4 cup mixed fresh herbs parsley, dill, chives, oregano, rosemary, thyme, micro greens.
- 1 scallion thinly sliced
- 1 radish or Persian cucumber, thinly sliced
- 1 cup grape or cherry tomatoes halved
Lemon Dressing:
- 6 tbsp extra virgin olive oil
- 1/2 lemon juiced + more as needed
- 1/4 tsp sea salt or to taste
WFPB Oil-Free Mustard Dressing
- 4 Tbsp apple cider vinegar
- 1.5 tbsp whole grain mustard
- 1/4 cup water
- 1 pinch smoked sea salt to taste
- 1 tbsp capers optional
- 2 tbsp fresh dill minced
Instructions
- Rinse and cut the potatoes into rustic thick slices, wedges or halves if they are tiny. Cover them with cold water and bring to a boil. Season with a good pinch of sea salt and simmer away until tender but still al dente, about 10 minutes. (Reserve 1/4 cup of the water to use in the oil-free dressing). Drain and set aside to dry in their own steam for a few minutes.
- While the potatoes are cooking, steam the green peas for 3 to 4 minutes until al dente.
Lemon Dressing:
- In a large bowl whisk together the olive oil, lemon juice, most of the herbs (reserve some for garnish) and season to taste with sea salt. Adjust seasonings until your taste buds are happy.
- Add the cooked potatoes and green peas to the bowl with the dressing. Gently toss to coat. Allow the potatoes to sit in the dressing for about 10 minutes to absorb all the flavors.
- Adjust seasonings again, add the tomatoes and radishes and serve sprinkled with the reserved herbs and scallions.
WFPB Mustard Dressing:
- In the salad bowl whisk together the apple cider vinegar, mustard, dill, smoked sea salt, black pepper and capers. Taste and add some of reserved water from the potatoes to stretch it out a bit if desired. Toss with the salad and serve warm garnished with fresh herbs and scallions.
Nutrition
Calories: 471kcal | Carbohydrates: 62g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Sodium: 312mg | Potassium: 1499mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1590IU | Vitamin C: 108.7mg | Calcium: 74mg | Iron: 4.2mg
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I made it with the lemon dressing, golden and red potatoes (because I couldn’t find any purple ones) and it was amazing. Will try the mustard dressing next time and maybe add some baby’s rugula in ten mix. Thanks for another wonderful recipe.