Summer Potato Salad
Potato salad is always a summertime favorite! Did you know that potatoes are complex carbs? That means it takes longer for our digestive system to break them down, which keeps us fuller for longer! Potatoes are also a good source of vitamin C and Potassium. Potato skins are especially nutrient-rich, so make sure to keep them on when you can.
Check out this simple, mayo-free potato salad recipe below!
Prep Time: 15 min Cook Time: 15 min Total Time: 30 min Servings: 8
- 3 pounds Red Potatoes (approximately 20 small potatoes)
- ½ large Red Onion, chopped
- 4 stalks of Celery, chopped
- 2 tablespoons White Wine Vinegar
- 2 tablespoons Lemon Juice
- ½ cup Extra Virgin Olive Oil
- 2 tablespoons Dijon Mustard
- 2 tablespoons Fresh Dill, chopped
- 2 tablespoons Fresh Basil, chopped
- 2 tablespoons Fresh Parsley, chopped
- Salt and Pepper, to taste
- Scrub and wash the potatoes, then chop to the desired size. Place them in a medium-sized pot and cover them with water. Bring to a boil then reduce to a simmer. Cook the potatoes until they are soft and easily pierced with a fork, about 15 minutes. Once cooked, drain the water, and set aside the potatoes to cool.
- While the potatoes are cooking, chop the red onion and celery. Set aside.
- After chopping the vegetables, place the remaining ingredients in a large bowl. Whisk together to form the salad dressing.
- Once the potatoes are cool add them, the onion, and the celery to the bowl with the dressing. Thoroughly mix to distribute dressing.
- Serve warm, or store in the fridge and serve cold. Enjoy your potato salad!
- Feel free to experiment with different herbs and spices! You can try adding cayenne pepper to make it spicy or fresh mint for a more refreshing twist!
- If you are serving the salad cold, take it out of the refrigerator 10 minutes prior to serving to allow the olive oil to come up to room temperature.