Potato Salad Without Eggs or Mayo
This French-style potato salad is made with a zingy vinaigrette instead of a mayonnaise-based dressing. Completely vegan and relying on plenty of fresh herbs, this salad is the perfect addition to any picnic or barbecue.
Ingredients
- 1 kg (2 lb) new potatoes cut into quarters
- 45 ml (3 tbsp) sherry vinegar
- 1 tsp dijon mustard
- ½ tsp honey or agave syrup
- 2 cloves garlic grated or very finely minced
- 1 shallot finely diced
- 45 ml (3 tbsp) extra virgin olive oil
- 10 g (2½ tbsp) flat-leaf parsley chopped
- 5 g (2 tbsp) fresh dill or tarragon chopped
Instructions
- In a large pot, cover potatoes with plenty of cool water. Stir in a few generous pinches of salt, cover, and bring to a gentle boil over medium heat until potatoes are just tender, about 15-20 minutes. Drain potatoes and transfer to a large bowl.
- In a small bowl, whisk together vinegar, mustard, honey, garlic and shallot until well combined. Whisking constantly, slowly stream in olive oil until incorporated. Season with salt and pepper to taste. Set aside.
- Add chopped herbs to bowl with the potatoes. Pour dressing over the potatoes and stir to combine. Allow to rest for at least 10 minutes before serving, preferably a few hours.
Video
Nutrition
Calories: 149kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 17mg | Potassium: 555mg | Fiber: 3g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 27mg | Calcium: 21mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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