My favorite is the recipe for any principal potato salad He calls for very fresh herbs and exchange for creamy dress made with lemon juice and olive oil. Serve cold or hot, like a French potato salad.
With the potato salad of these herbs, I throw hot potatoes with our Zesty Lemon Dijon Vinaigrette. This salad reminds French potato salad. Because the potatoes are hot they absorb all the delicious fragrances.
Our mayonnaise-free herb potato salad sauce is fast prepared, slightly healthier and tastes fantastic. If you prefer a more traditional creamy sauce, see our Milky Potato SaladA number
The main components
- Potatoes. I like to use small candle with potatoes for the potato salad of these herbs. Red Bliss potatoes or fingers are also great options. The smaller the potatoes, the better, because they make them fast and do not require extra time.
- Lemon and red wine vinegar. I love the combination of fresh lemon juice and red wine vinegar for the potato salad vinaigretter. You can only use one if you don’t have in the kitchen.
- Dijon mustard. I use Dijon Mustard when I make Salad dressesA number is a flattery and helps make Wingets cooking creamy and emulsified.
- Olive oil. Mayonnaise is a popular component in the classic American potato salad, but we leave Mayo for this recipe and we make simple olive oil. The combination of olive oil and mustard helps make it creamy (dairy) vinaigrette.
- Fresh herbs and grollies. This is my favorite part of this recipe. I said that before and I would say again. When it comes to fresh salads, I honestly don’t think that many herbs can be added. I usually end parsley, dill and mint, but basil, olive or tarragon would also be great.
How to make mayo-free herb potato salad
The potato salad of these herbs is fast and easy. Start making your potatoes. I like adding my potatoes to the cold water and move them on the burner. I also add about 1 tablespoon of salt in water to make the prepared potato to help the season. When I can easily hit them with a fork, I dried them and pull them aside to cool them a little. I cut potatoes in half or quarters when I can handle them.
My olive oil is fast and simple. I lemon bead, lemon juice, red wine vinegar, dijon mustard, a pinch of salt, pepper and olive oil together, up to emulsified and creamy. Then pour clothes on hot potatoes. Wat the potatoes will spill much better than cold potatoes.
Finally, I carefully throw the potatoes with very fresh herbs and details. I like to serve this Major free potato salad at hot or room temperature. It’s delicious.
What to serve with the potato salad of lemon herbs?
This Vinaigretet Potato salad works well for summer chefs and picnics, but I really like it as for dinner. I especially like to serve this Herci salad next to me Garland baked salmonThis is incredible shrimp scampiand our perfect ground chickenA number is also excellent next to Tuna steaks, Tuna saladand chicken saladA number
Lemon herb potato salad
-
Preparation
-
Boil
-
Generic
Our mayonnaise free herb potato salad is packaged with taste due to a simple olive oil vinaigrette, very fresh herbs and lemons. We prefer to use small baby potatoes (sometimes labeled new potatoes), with fingers of potatoes or redness of the potatoes for this salad.
Makes 6 maintenance (side parts)
Watch to make the recipe
You will need
2 pounds (907 g) small yellow or red potatoes
2 teaspoons Dijon mustard
1 ½ Teaspoon delicate grated lemon bead
2 tablespoons of fresh lemon juice
2 tablespoons of red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
3 medium green onions, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
Salt and freshly ground black pepper, to taste
Directions:
1Add potatoes to large stock of large reserves and cover with water with 2 inches. Add 1 tablespoon of salt in water and bring to a boil.
2Reduce simmer and cook until the potatoes forking competition, 15 to 20 minutes. Squeeze, then leave aside cold.
BookletWhen the potatoes are cool enough to cut them into bite-sized pieces or cut them into thin stages. Add them to a large salad bowl.
ThreeGet the mustard, the lemon basket, lemon juice, vinegar and olive oil until creamy and emulsified. Taste the season with salt and pepper.
5Pour all, but 1/4 cup dressing for potatoes and throws. Set the potatoes aside to dress up (it will be very similar at first but potatoes will be poured).
6 years oldAdd details and fresh herbs. Throw gently but thoroughly. If the potato salad looks dry, add the rest of the dress.
HaServe hot or cover and refrigerate, then serve cold.
Adam and Junny tips
- Storage: Keep herbal potato salad in the refrigerator in an airtight container for up to 3 days. Because herbs sit in dressing, they will lose a certain color.
- Do Because the herbs lose the color over time, throw the potatoes to dress up and keep them in a fridge in an airtight container. When you are ready to serve it, throw it in fresh herbs, swamps and lemon.
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1/6 of the compatriots
Compound
Scintend
235
Compound
Total fat
14.5 g
Compound
Saturated fat
2.1 g
Compound
Cholesterol
0 mg
Compound
Sodium
224.6 mg
Compound
Carbohydrate
25.4 g
Compound
Dietary fiber
4.3 g
Compound
Sugar
2.2 g
Compound
Protein
3.1 g
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
