No Mayo Potato Salad

Unlike typical potato salads swimming in mayonnaise, this potato salad is slightly creamy yet mayo-free. It’s vegan, egg-free, dairy-free and gluten-free, but definitely full of fresh herbs and comes with a lemon kick.

  • 3 lbs Red potatoes, sliced into ¼-inch discs
  • 2 tbs Fine sea salt
  • ¼ cup Olive oil
  • 4 tbs Fresh lemon juice
  • 3 tsp Dijon mustard
  • 4 cloves Garlic, crushed
  • ½ tsp Black pepper, to taste
  • 5 stalks Celery, chopped finely
  • ½ cup Fresh flat-leaf parsley, roughly chopped, (save 2 tablespoons for garnish)
  • ½ med Red onion, diced

1. In a large saucepan, add potatoes and salt. Cover with water and bring to a boil.

2. Reduce heat to medium-low and cook until potatoes can be pierced by a fork easily, about 5 to 6 minutes. Be careful not to overcook.

3. Drain, reserving ¼ cup cooking water. Transfer the potatoes to a large bowl.

4. In a blender, combine olive oil, parsley, red onion, lemon juice, Dijon mustard, garlic and black pepper. Process about a minute until blended thoroughly, and while running, pour in the reserved cooking water and process another 15 seconds.

5. Pour herbed olive oil mixture over potatoes and gently mix. It might look like too much liquid but let the potatoes rest for 10 minutes and toss again.

6. After the potatoes have had a chance to rest, add celery, chopped parsley and red onions. Toss again. Season generously to taste with salt and pepper.

Serve this immediately or cover and refrigerate. It’s best to eat it immediately, but you can keep it up to three days in the refrigerator.

Serves 6-8 | Time to Table 20-25 mins