This light and delicious salad has all of the flavours of a summer salad. It is egg free with a tangy tasty herb dressing that makes a perfect side dish.
As the summer season continues, we have been enjoying our favourite grilled meats, vegetables and salads. I don’t know about you, but then I start thinking about what I could make that is a little different. I want something that still speaks summer, that has all of the fresh flavourful vegetables that are available this time of the year and something I know I would enjoy eating and at the same time, still impressing my guests.
This potato salad I created, I wanted a salad with colour, ingredients most people would enjoy, and one without the mayonnaise, or a hint of mayo. When I was making the dressing, I tasted it without mayo, and decided to add only half of a tablespoon. But honestly, the texture doesn’t have the heaviness, it’s light, tangy and so flavourful with the fresh herbs.
Ingredients:
Potatoes: yellow or red small baby potatoes are best for this potato salad, they maintain their shape without getting overly mushy; I like to use organic and that way you can enjoy the skins
Red pepper: I decided to add red pepper for colour and crunch
Green onions/scallions: a hint of onion flavour but not a strong onion taste
Celery: I have always liked celery in a potato salad, for the taste and crunch
Bacon: I wanted that smoky taste throughout, but if you prefer, you can forgo the bacon
Seasoning: salt and pepper
Arugula: I add this for appearance and flavour so it isn’t required
Dressing: combine Dijon mustard, mayo, apple cider vinegar, olive oil, salt, pepper, dill and parsley
FAQ
Do I have to use organic potatoes for this recipe? No you don’t, I tend to use organic vegetables and fruit whenever I can, but no it isn’t necessary
Can I make this salad without adding bacon? Yes you can, this salad is delicious all on it’s own, and the only reason I added it to give it that smoky bacon flavours throughout, and I tend to really like the flavour of bacon.
Can I omit the mayo in the dressing for this salad? Absolutely, the dressing is so tasty with the ingredients I added and the fresh herbs really give it that fresh, and pungent flavour.
What to serve this light summer potato salad with
Light Summer Potato Salad with Herbs
Equipment
- skillet
Ingredients
- 1 lb small yellow potatoes (option is red) (I used 6 small potatoes)
- 1 tsp Himalayan salt
- 1/4 cup red pepper, diced
- 1/3 cup green onions, sliced
- 1 celery rib, sliced
- 2 slices bacon, chopped (optional)
- handful of arugula (optional)
Dressing:
- 1/2 tbsp Dijon mustard
- 1/2 tbsp light mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1/4 tsp Himalayan salt
- pinch of pepper
- 2 tbsp olive oil
- 1/4 cup parsley, chopped
- 3 tbsp fresh dill, lightly chopped
Instructions
- Thoroughly wash potatoes with a vegetable brush and place in a medium size sauce pot with enough water to cover the potatoes. Allow potatoes to cook at a low boil for about 15-20 minutes, or until the potatoes are tender, and but not mushy. To test, simply pierce the potatoes with a fork and it should go through easily, but potatoes should not be mushy. Drain and allow to cool in the sink or colander.
- While the potatoes are cooking, cut red pepper, green onions and celery and add to a large bowl. Cook the bacon slices until crispy, and when cooled, chop into small bites size pieces and add to the bowl (if using). Once the potatoes have cooled but still warm, cut into quarters and add to the mixing bowl.
- While the potatoes are cooling, in a small bowl, whisk together, Dijon mustard, mayonnaise, apple cider vinegar, salt, pepper, olive oil, parsley and dill. Pour the dressing over vegetables and toss gently to coat thoroughly. Transfer to a serving bowl or platter.
- Garnish with dill, and arugula if using. Serve warm and enjoy!
Nutrition
How to Make this recipe:
Allow potatoes to cook at a low boil for about 15-20 minutes, or until the potatoes are tender, and but not mushy. Cook the bacon slices until crispy, and when cooled, cut into small bites size pieces and add to the bowl. Once the potatoes have cooled but still warm, cut into quarters and add to the mixing bowl.
While the potatoes are cooking, cut red pepper, green onions and celery. In a small bowl, whisk together, Dijon mustard, mayonnaise, apple cider vinegar, olive oil salt, and pepper. Stir in parsley and dill. Pour the dressing over vegetables and gently coat thoroughly. Transfer to a serving bowl or platter.
Transfer the potato salad to a serving bowl or platter. Garnish with dill, and arugula is using. Serve warm and enjoy!
Grill up a couple of salmon fillets and season with onion and garlic powder, salt, pepper and dried basil, then garnish with fresh chopped dill. Grill for 5 minutes on each side. Now you have a fabulous meal for two! 🙂
Now how good does this delicious light potato salad with grilled salmon look served up! Not only does it look fabulous but it was soooo good!
