Description
A light, fresh, and flavorful twist on classic potato salad made with olive oil, lemon, and herbs instead of mayonnaise.
Ingredients
900 g (2 lbs) baby potatoes, halved
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup (75 g) red onion, finely chopped
½ cup (75 g) celery, diced
¼ cup (15 g) fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons green onions, sliced
Instructions
Place potatoes in a pot, cover with water, add salt, and boil for 10–15 minutes until fork-tender.
Drain and let cool slightly.
In a bowl, whisk olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
Combine potatoes with onion, celery, herbs, and green onions.
Pour dressing over and toss gently.
Let sit for 15–20 minutes before serving.
Notes
Dress potatoes while warm for best flavor absorption
Adjust lemon and salt to taste
Store in refrigerator up to 4 days
- Prep Time: 15 minutes
- Cook Time: 15 minutes