The potato salad had no appeal to me growing up. He was generally seated under the stifling sun in search of a sad shade of yellow and strangely viscous. It is not I went to Paris And had boiled potatoes, dressed in a shallot and lemon vinaigrette and garnished with fresh herbs, that I noticed this humble summer dish. In my unpopular opinion, there is no room for Mayo in potato salads, which is why you will not find it here.
This recipe for healthy potato salad was an attempt to make a dish as creamy as the potato salads you would find during a picnic but, you know … better.
Make this recipe for healthy potato salad for yourself and let me know if I have succeeded in this goal!
Classic healthy potato salad
I made this dish without measuring the ingredients which, for some, can be intimidating. But since this recipe is very simple, I encourage you to try it! For those who want a little more advice, I included approximate measures below to help you start.
Ingredients
- ½ cup of olive oil
- 1 lemon juice
- 2 tablespoons of Dijon mustard
- A small shallot, finely chopped
- A baby potato bag (or cremier potatoes)
- 2 large handfuls of fresh dill (more more for the garnish)
- Puff past salt, to taste
- Freshly ground pepper, to taste
- Optional: arugula, to serve
Equipment
Instructions
Potatoes: Plop the baby potatoes in a saucepan of salt water, bring to a boil, lower the heat and simmer for about 10 minutes, until the potatoes are tender – which means that a fork slides easily in the center. (You may have to simmer the potatoes a little longer, depending on their size.) Drain the potatoes in a stubble and rinse them under cold water. Then cut them in half.
Bandage: While the potatoes cook, make the vinaigrette. In a large bowl, whisk together (about) half a cup of olive oil, the juice of a lemon, two tablespoons of Dijon mustard, a finely chopped shallot and salt and pepper (both to taste) until they are completely combined. The vinaigrette must be brilliant and creamy with shallot and ground pepper spots.
Final keys: Add the potatoes to the vinaigrette. Mix them together, making sure that the potatoes are completely coated. Chop two huge handles of fresh dill. Sprinkle an abundant amount on top and mix until it is combined. Garnish the dish with the additional dill and enjoy!
This salad is delicious lukewarm and is also very good cold on a bed of arugula.
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Kate is the founder of Wit & Delight. She is currently learning to play tennis and is forever Test the limits of his creative muscle. Follow her on Instagram at @WitandDeLight_.
