This herbed warm potato salad is made with hot red skinned potatoes, fragrant fresh dill and Italian parsley. There's no mayo, instead the potatoes are coated with a little creamy dijon mustard before being tossed with red onion, smooth olive oil and tangy apple cider vinegar. Easy, vegan, dairy-free, gluten-free and egg-free recipe.
Scrub and rinse the potatoes well. If using baby potatoes give them a cut through the center, for larger potatoes cut into 1/2 inch slices or so.
3 lb red potatoes
Place the potatoes in a large pot and cover with cold water. Bring to a boil and season generously with salt just like you would pasta. Boil for 8 to 12 minutes or until tender. The potatoes are done when a knife inserted in the center comes out without resistance.
3 lb red potatoes
Meanwhile slice the red onion and place it in a small bowl covered with the vinegar and a pinch of salt. Allow to marinade while the potatoes are cooking.
1/2 red onion, 3 Tbsp apple cider vinegar, S & P to taste
Once cooked, drain the potatoes in a colander and allow them to dry in their own steam for a few minutes.
3 lb red potatoes
Prepare a large salad bowl and add the dijon mustard. Transfer the potatoes to the bowl and using a spatula toss to coat in the mustard.
2 Tbsp dijon mustard, 3 lb red potatoes
Add the red onion with the vinegar, olive oil, parsley and dill. Give everything a good toss. Taste and adjust seasonings. For an eggy flavor garnish with a pinch of coarse black salt or Kala Namak.
1/4 cup extra virgin olive oil, 1/4 cup Italian parsley, 1/4 cup fresh dill, 1/2 red onion, 3 Tbsp apple cider vinegar, Black salt for garnish
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Notes
Vinegar - Apple cider vinegar is best here as you need that tang to balance the sweetness of the potatoes and also to tame the sharpness of the red onion. Alternatively you could use red wine or white vinegar, even pickle juice.
Olive Oil - Bring out that fruity cold pressed bottle of extra virgin olive oil for this one. You'll be able to taste it so make sure it's a nice one.
Fresh Herbs - Italian parsley and fresh dill are a great flavor combination, herbaceous but without overpowering. If you aren't a dill kind of person just leave it out and use some chives instead or celery leaves.
Kala Namak (black salt) - For an eggy flavor garnish with a sprinkling of this coarse sulfuric salt that literally smells like eggs.
How long to boil red potatoes for salad? - Depending on their size boil for approximately 10 minutes but check at the 8 minute mark. It's better to overcook rather than to undercook potatoes, worst case scenario they will break up a bit and yield a creamier salad. Allow them to drain well in a colander for a few minutes for the moisture to evaporate before tossing them with the oil and vinegar.
Add ins - Tofu eggs, smoky tempeh bacon bits, scallions or onion chives, capers, black olives, caramelized leeks, arugula, sautéed baby kale, green beans or peas.
Storage- Any leftovers can be refrigerate in airtight containers for up to 5 days and enjoyed cold straight out of the fridge or brought to room temperature for 20 minutes or so before serving.