A vibrant potato salad packed with flavorful nutritious herbs
Why you'll love this recipe
This is an easy and tasty recipe that's great for a picnic or a barbecue! It's filled with herby flavors from dill and parsley, it's creamy, it's tangy, it's vibrant, and it comes together really quick! With only a few chopped ingredients and boiled potatoes tossed into a bowl, you can make a great side to bring to a gathering or have when hosting. This is especially great as we leave the colder months and start making our way into spring, spending more time outside, and craving cooler refreshing meals.
Ingredients
This recipe uses simple ingredients that you can get at most supermarkets.
- red potatoes
- pickles
- red onion
- garlic
- dijon mustard
- plant-based mayo
- apple cider vinegar
- dill
- parsley
- celery
Nutritional benefits of herbs
Herbs are often used as just garnish on dishes, but let us remind you that most herbs have anti-inflammatory properties, are packed with vitamins and minerals, and help to support a healthy lifestyle! We like to be a little heavy handed on herbs, they're not only delicious, but great for us too!
- Parsley is recognized for its diuretic properties and its therapeutic uses in treating kidney stones, urinary tract infection, and high blood pressure. High in vitamin K, and a great source of vitamins A and C.
- Dill is a great source of vitamin A and C. Some studies have show dill to help manage and prevent type 2 diabetes, and help reduce the risks of heart disease and stroke.
How to make potato salad
This is a really simple recipe to make, you're going to chop the ingredients, boil potatoes, mix, and refrigerate. It involves little active time and you're mostly waiting for the potatoes to cook or for the salad to cool.
- Chop the potatoes in "bite-sized" pieces and put them to boil for 15 minutes, or until you can pierce with a fork easily.
- While the potatoes are boiling, chop all the onion, garlic, celery, dill, and parsley.
- Once the potatoes are done cooking, drain and mix all ingredients in a bowl.
- Set the potato salad to cool in the refrigerator for at least 30 minutes, but the longer the better, it will allow for the flavors to better develop.
Serving suggestions
This potato salad is a great side dish for more savory dishes. Checkout the following recipes as potential mains to this side:
Other salads you might enjoy
We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of.
Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Equipment
- 1 pot
Ingredients
- 6 red potatoes cubed
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- 1 stalk celery chopped
- 1 clove garlic minced
- ½ small red onion chopped
- ¼ cup vegan mayonnaise
- 1 Tbsp dijion mustard
- 1 Tbsp apple cider vinegar
Instructions
- Cut your 6 red potatoes into cubes. Place in a pot and fill with enough water to cover the potatoes. Boil until you can pierce with a fork, about 15 minutes. Drain and set aside.
- While the potatoes boil, chop ½ small red onion, 1 stalk celery, ¼ cup fresh parsley, ¼ cup fresh dill and mince 1 clove garlic.
- Combine all ingredients in a bowl, adding ¼ cup vegan mayonnaise, 1 Tbsp dijion mustard, and 1 Tbsp apple cider vinegar.
- Season with salt and pepper to taste, refrigerate for at least 30 minutes or until cold before serving and enjoying!
