Potato salad was nothing short of appealing to me growing up. It used to sit in the sweltering sun, looking at a sad shade of yellow and strangely slimy. It was until I went to Paris and there’s boiled potatoes, drizzled with onion and lemon vinegar and topped with fresh herbs, which I’ve drawn my attention to this humble summer dish. In my unpopular opinion, there’s no place for mayo in potato salad, which is why you won’t find one here.
This healthy potato salad recipe is an attempt to create a creamy side dish like the potato salad you find at a picnic, but you know… better.
Make this healthy potato salad recipe for yourself and let me know if I succeed in that goal!
Classic healthy potato salad
I made this dish without measuring the ingredients, which for some people can be intimidating. But as this recipe looks so simple, I highly recommend you give it a try! For those who want a little more guidance, I’ve included approximate measurements below to get you started.
Element
- ½ cup olive oil
- Lemonade
- 2 piles of Dijon mustard soup
- One small shallot, finely chopped
- A small bag of potatoes (or cream potatoes)
- 2 large handfuls of fresh dill (more for garnish)
- Flaky salt, to taste
- Minced fresh chili, just to taste
- Optional: Arugula, for serving
Device
Direction
Potatoes: Dip young potatoes in a pot of salted water, bring to a boil, lower heat, and simmer for about 10 minutes, until potatoes are tender – which means a fork slides easily in the middle. (You can cook the potatoes a little longer, depending on their size.) Drain the potatoes in a colander and rinse under cold running water. Then cut them in half.
Dressing: While the potatoes are cooking, make the sauce. In a large bowl, mix (about) half a cup of olive oil, the juice of one lemon, two tablespoons of Dijon mustard, one finely chopped shallot, and salt and pepper (both to taste) until fully combined. The sauce looks shiny and creamy with spots of purple onion and ground pepper.
Last edit: Add potatoes to the sauce. Mix them together, making sure the potatoes are COMPLETELY coated. Chop two HUGE handfuls of fresh dill. Sprinkle a generous amount on top and mix until combined. Garnish with dill and enjoy!
This salad is delicious when warmed up and is also delicious when served cold on a bed of arugula vegetables.
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Kate is currently learning to play the ukulele, leaving her husband, children and dogs desperate. Follow her on Instagram at @witanddelight_.
