Herbed Potato Salad (Vegan)

July 12, 2014
We've had a hot and humid streak of weather here lately, and I wanted some comfort food that doesn't leave me feeling bogged down in the heat. This healthy potato salad provides that comforting feeling while using much less fat.

It's much lighter than the traditional version, and infinitely tastier than the goopy ones found at most supermarkets. It's filled with fresh herbs and has a light and fresh (mayonnaise free!) dressing. The simple dressing lets the herbs really shine and they make this into a bright, summery dish that works well for an easy side or picnic dish.

1.5 kilograms organic new potatoes
2 tablespoons fresh dill
2 tablespoons fresh parsley
2 tablespoons fresh chives
2 tablespoons sweet onion

Juice of one lemon
Splash of white wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste

Wash the potatoes well. Place in a large pot and fill halfway with water. Bring to a boil over high heat and then reduce to medium-low. Cook until easily pieced with a fork. Drain well and let them cool for about five minutes or until just cold enough to touch.

While the potatoes are cooling, finely chop the herbs and onion and make the dressing. Juice the lemon into a small bowl and add the white wine vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.

Cut the potatoes in half and place in a bowl. Add the herbs, onion, and dressing. Make sure you add the dressing before the potatoes cool - they need to be warm to properly absorb the dressing.

This salad is best eaten at room temperature, but you can also refrigerate it if you feel like having it cold.

Just a quick note: You can find Occasionally Eggs on Facebook here and on Instagram here. I'll probably be adding these to my next couple of posts until I figure out how to post the links on the blog home page.
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