By Natalie R. Toney M.F.A., C.H., Healthy Planet Food Editor
I’m one of those people that avoids mayonnaise at all costs. And most creamy dips, dressings, as well as pretty much all white sauces. Not due to necessity (shocking, as there is a great deal I have to), but rather because it’s not my taste and texture preference. It could just be one of my rebellious footholds to maintain my youth being I was told often when I was younger that I would grow into liking them. So, every Spring and Summer, as parties and picnics offered endless arrays of salads laden with mayo, and me a devout vegetarian at the time, found myself usually with a few raw veggies and some chips. Okay, it wasn’t really quite that sad, though I did become determined to find and create a “mayo-less” potato salad just as worthy as its creamy counterpart that could hold its own at any summertime soiree. What’s more, those who eat dairy-free can also enjoy it as well! If gathering for the Fourth of July, create a spectacular palette with this olive oil based “Four Herb Potato Salad”, alongside grilled veggies and Firecracker Sauce (recipe in July 2024 Healthy Planet Archives), paired with refreshing Watermelon Sparklers. Friends and family will be so taken with your colorful and delectable delights; they might not even notice the fireworks display!
Enjoy this incredibly versatile potato salad, freshly prepared warm, room temperature, or even more delicious after being chilled in the refrigerator. Substitute any of the herbs with other fresh ones in season, such as tarragon or chives. Add green beans, peas, chopped asparagus, or broccoli in for more folate, potassium, fiber, vitamins C, B, and K (careful if you are on blood thinners!) and other antioxidants. Potatoes themselves are also good sources of potassium, B6, and believe it or not, vitamin C, though high in starch. They are also rich in magnesium, iron, and fiber; however, chickpeas are a great option if opting for a more protein dense alternative, and they are low on the glycemic index. Beets also work nicely with the flavor profile of the fresh herbs, vinegar, and olive oil, as well as being high in iron, moderate on the Glycemic Index, gorgeous in color, and delicious roasted before tossing into a salad. Watermelon is usually my go to when concocting sparkler’s as it’s in season and festive, easy to work with, and hydrating on summer days (not when alcohol is added). It’s also brimming with lycopene, l-citrulline, vitamins A&C, potassium, and magnesium. Of course, other fresh fruits can be used instead, as can frozen, as well as a combination of more than one.
Celebrate the days and joys of summer with good friends and healthy food, as this Four Herb Potato Salad shines like a star, and the Watermelon Sparkler’s dazzle at your next gathering!
Tips: Always boil potatoes whole before cooling and cutting them into chunks to avoid mushiness. You can also roast, air fry, or grill ahead. If there is no white wine vinegar on hand, rice wine vinegar works well, plain white vinegar with a bit of sugar added, or apple cider vinegar though it will be more tart. If you choose to add onion, soak them first for about 20 min.to lesson the “bite”. Fresh herbs work best and are recommended for this recipe. If only a couple can be acquired fresh and the others dry, it is okay, though try to use as many fresh ones as possible. This potato salad is actually better after a day or so in the refrigerator so the flavors can meld together, so making it ahead of time is recommended (and it keeps 4-5 days, without egg). Add more minced fresh herbs to brighten it up again after being in the fridge, if needed.
Ingredients:
- 3 lbs. Small red waxy potatoes, (or mix of red, yellow, and purple), or fingerling
- 1/2 C. Olive oil
- 1/4 C. White wine vinegar (rice wine, white, or apple cider vinegar)
- 2 Tbsp. Dijon mustard, or 1 tsp. mustard powder
- 1 tsp. Kosher salt
- 1/2 tsp. White pepper
- 2 Tbsp. Fresh Dill
- 2 Tbsp. Fresh Basil
- 2 Tbsp. Fresh Parsley
- 2 Tbsp. Fresh Rosemary
- 1/3 C. Chopped Spring onion, or finely chopped red onion(optional)
- 2 Eggs, boiled and chopped (optional)
- 1/2+ tsp. Red pepper flakes (optional)
Directions:
Wash, then place potatoes in a large pot and cover with cold water about 2” above. Add salt and bring to a boil over high heat for approximately 15 min., or until able to comfortably pierce with a fork. Drain well and let cool. Cut into halves, or quarters (depending on size of potatoes), and pour 2 Tbsp. of vinegar over while stirring gently to distribute thoroughly. Whisk together olive oil, remaining vinegar, mustard, kosher salt, and pepper in a bowl and then drizzle over potatoes, tossing just enough to coat them. Stir in onion, eggs, red pepper flakes, or and/or and any other ingredients, and fresh minced herbs (wash and mince while potatoes are boiling) and transfer to a serving bowl. It can be served immediately warm, at room temperature, or after being chilled in the refrigerator. Refrigerator friendly for 4-5 days. Yields approx.8 servings.