Potato salad had zero enchantment to me rising up. It was often sitting below the sweltering solar wanting a tragic shade of yellow and oddly slimy. It wasn’t till I went to Paris and had boiled potatoes, wearing a shallot and lemon French dressing and topped with contemporary herbs, that I took discover of this humble summer season dish. In my unpopular opinion, there isn’t a place for mayo in potato salads, which is why you’ll discover none right here.
This wholesome potato salad recipe was an try and make a dish as creamy because the potato salads you’d discover at a picnic however, … higher.
Make this wholesome potato salad recipe for your self and let me know if I succeeded in that objective!
Basic Healthyish Potato Salad
I made this dish with out measuring components, which for some might be intimidating. However contemplating this recipe could be very easy, I encourage you to strive it! For individuals who need slightly extra steerage, I’ve included approximate measurements beneath to get you began.
- ½ cup olive oil
- Juice of 1 lemon
- 2 heaping tablespoons Dijon mustard
- One small shallot, finely chopped
- One bag child potatoes (or creamer potatoes)
- 2 massive handfuls contemporary dill (plus extra for garnish)
- Flaky salt, to style
- Freshly floor pepper, to style
- Optionally available: Arugula, for serving
Potatoes: Plop the newborn potatoes in a pot of salted water, convey to a boil, decrease the warmth, and simmer for about 10 minutes, till the potatoes are tender—which means a fork slides simply into the middle. (You could must simmer the potatoes a bit longer, relying on their measurement.) Drain the potatoes in a colander and rinse them below chilly water. Then slice them in half.
Dressing: Whereas the potatoes are cooking, make the dressing. In a big bowl, whisk collectively (roughly) half a cup of olive oil, juice of 1 lemon, two heaping tablespoons of Dijon mustard, one finely chopped shallot, and salt and pepper (each to style) collectively till fully mixed. The dressing ought to look shiny and creamy with specks of shallot and floor pepper.
Ultimate Touches: Add the potatoes to the dressing. Combine them collectively, ensuring the potatoes are COMPLETELY coated. Chop two HUGE handfuls of contemporary dill. Sprinkle a copious quantity on prime and blend till mixed. Garnish the dish with additional dill and luxuriate in!
This salad is scrumptious lukewarm by itself and can also be superb served chilly on a mattress of arugula.
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