Description
This healthy potato salad is a fresh, no-mayo version loaded with herbs, lemon, and mustard for a light and flavorful side dish.
Ingredients
- 2 pounds red-skinned potatoes, scrubbed
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme
- 2 tablespoons fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup red onion, sliced
- 1/4 cup scallions, chopped
Instructions
- Boil potatoes in salted water until fork tender, about 5–7 minutes.
- Drain and cool under cold water, then slice into halves or quarters.
- Whisk olive oil, vinegar, Dijon mustard, lemon juice and zest, salt, pepper, and half the herbs.
- Place potatoes in a bowl with red onion and scallions.
- Pour dressing over potatoes and gently toss.
- Top with remaining herbs and extra lemon zest if desired.
- Serve at room temperature.
Notes
- Use red or Yukon gold potatoes for best texture.
- Cut potatoes before boiling for faster cooking if desired.
- Add a spoon of starchy potato water for a creamier dressing.
- Store in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiled
- Cuisine: American