I never truly loved a potato salad, until I made this one. This potato salad recipe is a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
Unlike standard potato salads that are drenched in mayonnaise, this red potato salad is lightly creamy yet miraculously mayo-free. This potato salad recipe is special diet friendly, too. It’s vegan, egg-free, dairy-free and gluten-free for all to enjoy.
Can I go ahead and call it the perfect potluck potato salad?
This potato salad is for my fellow last-minute people. When you’re scrambling to make yourself look decent, trying to scrounge together a side dish worth sharing, and letting the dog out all at the same time… Potato salad to the rescue!
This recipe is surprisingly simple and quick to make. I hope this potato salad becomes your go-to potluck recipe, as well as a standard side dish at your dinner table. It goes great with burgers, sandwiches, and much more.
Potato Salad Tips
After some trial and error, I’ve discovered some key tips to making great potato salad.
- To make the best mayo-free potato salad, reserve some potato cooking water before draining the potatoes. Then, blend the herbs and olive oil with the starchy reserved water. You’ll end up with a creamy emulsification that infuses the potatoes with fresh flavor.
- Another trick is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster this way (five minutes!). We can thank the experts at America’s Test Kitchen for this technique.
Please let me know how you like this potato salad in the comments! I love to hear from you.
Looking for more fresh side dishes? You’ll find more side dish recipes here. Here are a few that would go well with this potato salad:
Watch How to Make Potato Salad
Herbed Potato Salad
- Author:
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 minutes
- Yield: 6 side servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: French
This healthy potato salad recipe is full of fresh flavor. It’s mayo-free, easy to make, and sure to be a hit at your potluck! This salad is vegan, egg free and gluten free. Recipe yields 6 side servings.
Ingredients
- 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
- 1 tablespoon fine sea salt
- ¼ cup olive oil
- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- Freshly ground black pepper, to taste
- 3 stalks celery, chopped
Instructions
- In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
- In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
- Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Notes
Recipe roughly adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook and The Sprouted Kitchen Bowl and Spoon.
Suggested equipment: I love my 11-cup Cuisinart food processor (affiliate link).
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Alyssa Ready
I expected to love this but I actually didn’t enjoy this recipe. It did not keep well at all, and even just the serving I had fresh just had a funky, off flavour.
Kate
I’m sorry to hear that! Thanks for your feedback, Alyssa.
Tarz
Loved it! Big success with friends and family at a recent gathering.
★★★★
Elizabeth Hancock
Great recipe Kathryne. I dislike mayonnaise so was happy to find this. I didn’t have parsley so I added dill and mint instead. Also for colour and nutrition I put in a kumera (if you are from New Zealand) otherwise known as sweet potato.
Thanks, Elizabeth
★★★★★
Kate
You’re welcome! Thanks for your review, Elizabeth!
Vanessa
2nd time making it and my family loves it! I added a little more Dijon this time and it gave a nice zippiness. Thank you, I absolutely hate mayo and this will be my go to recipe now
★★★★★
Kate
That’s great, Vanessa!
Eliana
Love this idea! Wondering how many red potatoes equal a pound? Also, if I make it the day before, will it be good to bring to a potluck the next night? Thanks so much!
ReaderRita
All potatoes are different sizes and densities, so I think it would be hard to gauge exactly how many equal a pound without weighing them. I think the best thing to do is to either invest in a kitchen scale (Amazon has good inexpensive ones and so does TJ Maxx or Marshalls), or weigh individual potatoes in the scale at the supermarket (They are hanging up in virtually every produce section) until you get the desired amount. (if you do this often enough, it also helps you develop an idea of what a pound feels like)
Plus, if you invest in a kitchen scale, you’ll have better baking success- weighing your ingredients works SO much better than going by volume!
Charlene Rountree
This is something new to try. I love potatoes and what’s great is that you don’t need a mayo! awesome! thanks a lot for sharing this!
Hannah
My boyfriend and I loved this recipe! Honestly the best potato salad I had ever made.
★★★★★
Heather Lampman
I’m 69 years old with high blood pressure. The sodium content in this recipe is very high. It’s a very flavorful recipe, so I doubt that it would suffer from cutting the added salt to 1 tsp rather than the 2 Tb. specified.
★★★★★
Kate
Hi Heather, yes adjust as you need to.
Elizabeth Hancock
I never add salt to my cooking.
Anu Joy
Wow I love potatoes will try this.
★★★★★
Kate
I hope you love it!
Laura
I liked this fresh version of potato salad – one happy surprise was that I made too much of the sauce and used it on some salmon for my meal and it was perfect! Will be making the sauce again, potatoes or not!
Nicole O'Driscoll
Great recipe, made it for Christmas and it was a big hit.
★★★★★
kay
I made this for our picnic and it was a delicious and healthy alternative to the usual potato salad. it was lived by all. I reduced the amount of oil as I am trying to eat less fat and it worked great. Thank you for this recipe.
★★★★★
AmyC
I just threw away a huge bowl of this. It was terrible tasting. Way too much parsley. It was the only flavor we could taste I’m not sure if I did something wrong or what. I’m sorry for the bad review, but I was sincerely disappointed in this recipe.
★
Kate
I’m sorry you didn’t love it, Amy.
Julia
Sounds like a you problem
Marti
I’ve made this twice now for get-togethers, and it was well-received both times. In addition to the flavors and textures, I like the simple ingredients and straight-forward preparation. It works so well for my vegetarian and non-mayo friends. Win, win!
★★★★★
Justine
This was delicious! My go-to potato salad from now on. Thank you!
★★★★★
Jeri
I have a huge bag of russet potatoes I’m trying to use up. Would I ruin the recipe if I subbed the red potatoes with russet?
Thanks
Kate
Hey Jeri! I haven’t tried. I know Russets have more starch, but I think they’d work. If they’re large potatoes, you’ll want to quarter the rounds so they’re closer in size to what a red potato would be in diameter. I know Russets work great as potato wedges, breakfast potatoes and hash browns, if you’d like to give those a try!
Noelle
Loved the recipe! I love parsley so I used extra :) it’s delicious.
★★★★★
Jodie
I am looking for a non-mayo potato salad to make ahead for a crowd of 50. Do you have any suggestions on making this potato salad ahead of time – possibly the morning of the party? Should I wait to mix the dressing with the potatoes until we are ready to serve?
Kate
Hi Jodie! The potatoes soak up the dressing when they’re warm, so I would make it as directed and refrigerate it. Before serving, perhaps stir in some chopped fresh herbs (and salt to taste) to liven it up.
Les
Very good salad. I am not vegetarian but all family love it.
★★★★★
Daniel
I made this for myself (altering the amounts/measurements) as a main course since I’m regulating my portions. Very good and satisfying.
★★★★★
Lucy Sky
Has anyone tried warming this recipe? Would it be good warm as well?
Cherie
This was more delicious than expected! I love it and plan to make again. Thank you!
★★★★★
Denise
Good stuff. I did a few things different. Added dried parsley instead of fresh. Also used white onion instead of green. Included some yellow and red peppers too. Stay at home order makes you use what you have. I was impressed that I had enough to make this and we all liked it!
★★★★
Micalah
I discovered your website roughly 3 weeks ago & I have made 10+ recipes. I am in love.
This recipe looked amazing and it did not disappoint! I used 3/4 Italian parsley and it made it very green and delicious.
★★★★★
Lina Zammit
Loved this recipe. It was a big hit with my family. Will definitely be making it again..
★★★★★
Karen
This is delicious! It’s bright, fresh, and I love the crunch of the celery. For any if the previous comments about it not tasting good or too grassy, my thought is they need to make sure to use a high quality light olive oil. Makes all the difference in dressings. Well done!
★★★★★
Claudia
This turned out amazing. My husband said it was the best potato salad he had ever had.
★★★★★
Julie Griffin
Just discovered you website and would love to try this recipe. My husband isn’t a big fan of parsley and was wondering if cilantro would be a good substitute. Thanks
Kate
Hi Julie! Sure, you could try cilantro or dill. I’m not entirely sure how much the overall flavor will be impacted. I typically associate cilantro’s flavor profile with Mexican food, so it’ll yield an atypical potato salad—would be great with tacos!
LEONIE FORD
Hi Kate had a dinner party last night and all my dinner guest love the Potato herb salad.that you much appreciate love. LEONIE FORD.
★★★★★
Ronnie
I have been searching the universe for a delicious non-mayo potato salad and this is it.
The herby, zesty dressing is incredibly fragrant and so tasty. I added double the dijon mustard for extra whatever. (I’m a dijon mustard fan) Another great thing about this salad is the pretty presentation. The yellowish/green tinted herbed dressing, along with the sprinkle of green garnish makes it look like it could enter a potato salad beauty pageant.
★★★★★
Virginia
This was delicious. I used russet potatoes. I peeled, sliced, and soaked them in cold water before cooking. I didn’t have a lot of parsley, so I added some celery leaves and chopped a little celery for the salad as well. Loved it, and will make it often!!!
★★★★★
Kathleen
thank you for sharing this recipe. I give credit to you my husband loved potatoes now. This is the 2nd time i made this.
★★★★★
Jillian R.
I was looking for a healthy potato salad recipe without mayo and other junk, when I found this winner. Love all the fresh ingredients and how easy it is to put together. I made it with one russet potato and one sweet potato… my boyfriend and I loved it! The flavors all melded together and it was a great accompaniment for our little backyard barbecue. Thanks, Kate!
★★★★★
Gracie
This potato salad is SO delicious I can’t stop eating it. Of course my results were “off” from the original recipe because of what I had available to work with. I used Russet potatoes instead of red. I had cilantro in the fridge so I put that in with the parsley. I accidentally spilled some of the cooking water into the bowl so instead of 1/4 cup I ended up with closer to 3/4 cup.I served it with a dollop of sour cream and a spoonful of fresh chopped chives. I’m going to have to make this often. It is super creamy; a true comfort food.
★★★★★
Bhavini
Really enjoyed this potato salad! I’m not the biggest fan of parsley so swapped that out for coriander and mint and it tasted delicious! Thank you!
★★★★★
Melanie C.
Have been making quite a few of Kate’s recipes, and this is another great one! Will add capers next time for some extra acidity. Love the method of making the sauce with the cooking water.
★★★★★
Abby
Would it be weird to add hard boiled egg to this recipe??
Kate
I think that could be nice, Abby! Let me know if you try it.
Abby
It was so delicious I didn’t even bother! Made it last night and did By mistake 2 tbsp (not tsp) of mustard, slightly less oil and salad. It was a huge hit and I will definitely make it again. Can’t wait for leftovers today. Thanks for the great recipe!
★★★★★
Amy
LOVE this recipe! Lighter and more flavor than traditional potato salad.
★★★★★
Julia
Yum! What a great lighter (healthier?) take on potato salad. I only had one pound of potatoes so just halved everything. The sauce came together great in the food processor, all with common and fresh ingredients. I topped it with fresh dill. Came out perfect!
★★★★★
Kate
I’m glad you loved it, Julia!
Genevieve O'Sullivan
I’ve made this before and love it. I am wondering if the sauce can be made several days in advance or at least the day before without mixing in the potatoes?
Kate
Hi Genevieve! I’m not sure I would recommend it. This one does make great leftovers!
Jill
I’ll definitely put this in the rotation of summer recipes. Fresh, tasty and feels so much lighter than a mayo version. Great recipe!
★★★★★
Joyce Haiiis
This potato salad receipt is delicious. I did not have red potatoes so I used the small Yukon gold that I had. I did cut them smaller and they worked great. I do have to have fill in my potato salad so substituted dill for the onion. Will definitely make again!!!!
★★★★★
Kathleen
Delish!
★★★★★
Lacy
I doubt you’re reading this on the 4th but I’m going to try! Would you triple this for 12 people? Don’t want to not have enough but I have a tendentious overdo things too.
Kate
Hi Lacy! Sorry for my delay. How did it end up turning out?
Lacy
It turned out GREAT. I added more Dijon mustard and added fresh dill in addition along with more salt/pepper. We have a friend who is known as “the cook” in the group…the authority. She asked ME for my recipe. So pat yourself on the back, lol. Can’t wait to make this again. So easy and so good!!
Kate
I love it! Thank you for sharing, Lacy!
Heather
Love this recipe. Tastes so fresh and light! Because the dressing is an emulsification, it does taste a bit creamy, but not in that heavy dripping-with-mayonnaise kind of way. I will be making this regularly. I used a mix of different colored fingerling potatoes, which worked nicely.
★★★★★
jq
Thank you. Love your website and your recipes – work with them all of the time and enjoy them tremendously. I will buy your book soon! Your comments are also generous, gracious and I appreciate your attention to all that is going on in the gloomy world. All the best!
★★★★★
Ava
My husband and I love this recipe! The first time I made it I just dumped all the dressing ingredients onto the potatoes without blending before — big mistake! I’ve since blended with a food processor, and then w/an immersion blender. It turned out perfectly the last two times!
★★★★★
Andrea
Really liked it! Great alternative for a lighter, fresher tasting potato salad. I did add just a touch of sugar/sweetener to balance out some of the other flavors. Will definitley make again and want to try it out with veggies instead of potatoes (maybe parcooked cauliflower?)
★★★★
Kate
Thank you for sharing, Andrea! You will have to let me know if you try it with cauliflower. I’m curious!
Mel
I made this over the weekend for some festive holiday food. I know I can rely on you for recipes and this one didn’t disappoint. While the ingredient list is simple, I didn’t miss the mayo. Super yummy hot and cold! The only thing I’ll note is that this makes a ton! Probably more like 8 servings if you’re eating it alongside other dishes.
★★★★★
Taylor
My mom used to make a similar potato salad but with green beans added. I got a bunch of green beans from a farm share box the other day (along with parsley which is what originally brought me to this recipe) and it was delicious with the addition!
Also, I had to sub the lemon juice with apple cider vinegar but still so good.
★★★★★
Becca
I have had this recipe twice and love it! It will be a new go-to for me. Does “cover with water by one inch” mean an inch of water in the pot, or a full pot of water where the water rises an inch above the potatoes? I think it’s the second one, but then the potatoes start floating and I’m not sure if it’s an inch above or not! Haha.
★★★★★
Kate
Hi Becca! Great question. You will want to make sure you have an inch at the top. So, cover the potatoes with water so they are completely submerged with one inch of water at the top. Does this help?
Becca
Yes, thank you!
Natasha
This recipe is AMAZING!! I am so happy to have found a potato salad that I actually love (not a big mayo fan), and cannot wait to make it again!
★★★★★
dana
This recipe is literally perfect. Whole family loved it. I will say I enjoyed it more the next day- and the day after- and the day after that- when the salad had been chilled and the flavors melded a bit more. It was divine!
★★★★★
Vicki Holt
Oh my gosh, this is THE BEST potato salad I’ve ever eaten and the calories are reasonable. I didn’t have red potatoes on hand, so used yellow fins. They aren’t as dramatic looking, but they taste fantastic. The only thing I changed was that I had a lot of homemade vegetable stock on hand, so I boiled the potatoes in the stock instead of water. Being in lockdown there are no parties to show this one off right now, so my neighbors down the street will be very happy to receive a portion.
★★★★★
kelly king briggs
I was searching for a non mayo potatoe salad recipe for the 4th of July when I came across your blog. The name caught my eye. I had a dog named Cookie growing up so I picked your recipe and I am so glad I did. I loved it! I am looking forward to trying many more of your recipes. I just made the lentil caulifliower tacos and I am hooked on them. Thanks for providing healthy recipes.
★★★★★
Tracy
I’ve cooked my potatoes and made dressing – should I keep them separate till right before serving?
Kate
Hi Tracy, What did you decide to do? Sorry for my delay. I would add it per the instructions so it has time to marinate some.
Tracy Penn Sweet
I kept the potatoes and dressing separate until about 1 1/2 hours before dinner – then I brought them both back to room temperature, then mixed them together, and then let it sit for an hour – it worked great and my family who aren’t mayo or potato salad fans really loved it! Thanks for all the great recipes!
★★★★★
Teresa
This is my kids’ new favorite potato salad! We have made it once a week for over a month and have added various fresh herbs from the fairy herb garden. Sweet basil version and rosemary were especially liked.
★★★★★
Michelle Hanna
How far ahead can you make this recipe?
Kate
Hi Michelle! This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Debbie
Great potatoe salad, mine turned green would be great for saint patricks day lol. But it was delish would have again
★★★★
John Mitchell
Just what I was looking for, turned out great. Pretty neat using the water from the boiled potato. Thanks for the recipe.
Joanne
Tried this today and it was great, a really good alternative potato salad recipe. I used a mix of baby red and Yukon gold potatoes and a shallot instead of the green onions as they were what I had on hand. Will definitely try it again. Thanks Kate!
★★★★★
Elaine
Delicious! I added some dried dill I had on hand and it was great! Fresh dill would make an even better addition to complement the herbs. “Bite size slices” would help with the issue of different sizes of potatoes. We had big ones and halved the slices into half-moon shapes.
★★★★★
Rachel S
Made this with our summer grill out last night. So delicious and easy. Just had some cold leftover potato salad for lunch today and it might be even better the second day after letting it marinate!!
★★★★★
Lee
Made this yesterday and it was great then and today! Love the use of lemon instead of vinegar and the addition of cooking water. Thanks!!
★★★★★
Dominique
So good! I don’t like potato salad but I love this one. I upped the celery for extra crunch ◡̈
★★★★★
Linda Flanders
This is really good! I sprinkled it with some dill weed and a little bit of celery powder at the end for a little extra flavor. Note that I did not have any parsley so used cilantro instead (I find them interchangeable but others won’t I suspect). I do recommend adding dill weed if you like that flavor.
★★★★★
Linda Flanders
This is really good! I loved the sauce. I sprinkled it with some dill weed and a little bit of celery powder at the end for a little extra flavor. Note that I did not have any parsley so used cilantro instead (I find them interchangeable but others won’t I suspect). I recommend adding dill weed if you like that flavor. Also, to address others’ concerns, I prefer my potatoes in little cubes and triangles, rather than slices. Maybe the salad would keep longer if you used larger chunks rather than the thinner slices shown here? I also prefer to roast my potatoes in the oven (400 degrees for 20 min), so that was another change I made.
★★★★★
Kate
Thank you for sharing your experience, Linda! I appreciate your detail and review.
Cherie
So good! I didn’t have parsley but I had a ton of celery leaves from my garden and used those. we really enjoyed this!
★★★★★
Kate
Thank you for commenting, Cherie! I appreciate your review.
Joni Rillera
This is delicious and easy to make! I was doubtful my husband would like. He did like it. Thank you Kate!
★★★★★
Jen
I used red wine vinegar instead of lemon juice and it was delicious!!! Thank you so much for this recipe!
★★★★★
Kay
I wanted to make this because it sounded so good, but I didn’t have the potatoes. So I used the flavor profile in this to make a soup, with some additions. it’s so good!
I can’t wait to make it into a potato salad.
★★★★★
Deb
I added fresh tarragon and basil to the recipe and served it warm… big hit with the family.
★★★★
Donna C.
I loved this! So delicious. Mine turned completely green for some reason (I may have overdone it with the parsley in the dressing). I also forgot to save the potato water so I had to use plain water. Will definitely make again!
★★★★★
Kim
Delicious. Thank u. I swapped out fresh green onions with green onion powdered dip and it came out fine. Didnt have the real thing so i had to sub it
GloBeaux
Hi! I love your recipes, I am going to make this one. Would adding fresh dill with the parsley be a good idea, or too much? And would red onion be as good as green onion?
Kate
Hi! I would follow this recipe as written. It’s quite good! You could top with fresh herbs at then end while serving, if you prefer.
GloBeaux
Thank you so much! I will follow the recipe as designed!
Jennifer Aesch
So, I haven’t read any other comments but I did want to say this dish is delicious!
My only pause was that the scale accommodates only ingredients and not the directions.
Yummy!
★★★★★
Michael Schaadt
This was excellent and very easy to pull together. The lemon was a nice addition. My mother who is a very picky, traditional PA Dutch eater even asked for some to take home! Thank you for this delicious vegan recipe.
★★★★★
Kate
I’m excited to hear that! Thank you for sharing, Michael.
Clementina
I just made this and it’s okay but I feel like the herb mixture is missing something. I wonder if adding a bit of brown sugar to the herb mixture would work here?
★★★
Kate
Hi Clementina, I’m sorry you didn’t love this one as is. I appreciate your feedback.
Kara Vasquez
Such a yummy, healthy version of potato salad! It tastes so fresh and is flavorfully moist, Nothing is too overpowering. A perfect side dish!
★★★★★
Rohan Moral
That Potato Salad Looks Very Delicious and Yummy KATE.
Thanks for sharing with us.
★★★★
Miriam Showalter
Now throwing out my standby, potluck favorite, way too unhealthy potato salad recipe! This. Was. Perfection.
★★★★★
Julian Price
Kate, what a bloody cracking recipe this is! Just whipped it up and served it with a roast chicken. Delicious! Greetings from down under.
★★★★★
Lacey
I’ve made this exact recipe probably 5-6 times and EVERY SINGLE TIME, it was a HUGE hit and turned out fantastic! And any leftovers are even better the 2nd and 3rd day. (I sprinkle a little Maldon salt over the top too)
★★★★★
Kirstie Ellis
I have made this numerous times and oh my….what a dish. Sometimes I add crispy smoked bacon. Amazing
★★★★★
Kate
I’m exicted you love it, Kirstie! Thank you for your review.
TAJI KOMMINENI
I just made this recipe and the sauce tasted amazing. I love green and fresh the ingredients are.
★★★★★
Julie Farley
Made the herb potato salad really good
★★★★★
Heather
I love this recipe. Perfect for sharing with friends and family. I have made it with sweet potato too, that was also very successful. Thank you for the tip of slicing the pots first, works so well
★★★★★
Melissa Barrass
Hello, I have just discovered your blog and must say, the scale feature is AMAZING and extremely helpful. Bravo!
I hope to make this for the table at christmas lunch :)
★★★★★
Sharyn Olive
I’ve made this twice now and will definitely add this recipe to my cook book. I actually doubled the dressing quantities and made it the day before. On the day I first served it I cooked the stated weight of potatoes and used half the dressing leaving the remaining half to use a few days later when I cooked more potatoes. This made it very quick and easy to prepare on the day.
★★★★
Kate
Wonderful, Sharyn!
Karalee
The red rims add beauty, and this is my opportunity to use the slicer on the Breville slice and dice food processor – gee, only boil for five minutes – I’m sold. I do love mayo, but if you say it is still creamy – well maybe I’ll add just a tad mayo… :-)
★★★★★
Kate
Thank you for sharing, Karalee!
Heidi
Made this for New Year’s Eve
Every one loved it and are asking for the recipe They all loved the fact it did not have Mayo
★★★★★
Kate
Thank you for sharing, Heidi!
Amber
This is fantastic! Probably my new favorite potato salad, thanks!
Teresa Dowding
Love mayo free potato recipes and especially with lemon. Potato and lemon goes so well together. I have made this with various herbs but rosemary would be my favourite. Don’t go overboard on the rosemary and in my experience it doesn’t chop well in a blender. So you need to chop finely with a good sharp cleaver style knife. You want about two to three tablespoons finely chopped fresh rosemary. Don’t both with dried herbs, salads demand fresh herbs! Btw, to the person who complained of a funky smell…none of the above ingredients should give off that kind of smell so maybe the oil or dijon were past their prime.
★★★★★
Kate
Thank you for sharing what you enjoyed about this and sharing your thoughts, Teresa!