Healthy Potato Salad

It’s getting hot outside. Do you really want to be eating heavy mayonnaise based potato salads! No, You don’t, and you don’t have to ever again! I guarantee you show up to your friends BBQ with this vegan friendly side, it will be only a matter of minutes before coverts are formed. You’re not simply bringing another crappy side to a party, you are bringing a mayo-free message to the masses, and they will see the light! The lightness of the fresh herb dressing is welcome change from the mayo-based salad your Mom used to make. The salad provides a perfect compliment to the rich heavy grilled meats that are so prevalent on our tables this time of year. You may never go back to that heavily sauced mess again. Sorry Mom, I still love you.
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Nutrition per serving    (USDA % daily values)
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Ingredients for 6 servings


2 pounds baby potatoes

1/3 cup fresh parsley, chopped fine

1/3 cup Basil, chopped fine

1/3 cup cilantro, chopped fine

2 Tablespoons shallot, minced


1 tablespoon Dijon mustard

¼ cup lemon juice

¾ cup extra virgin olive oil

Salt/Pepper to taste


2 Tablespoons chive, minced



Place potatoes in a pot large enough to hold them and cover with cold water. Add as much salt to the water as you would to boil pasta noodles. Cook the potatoes until they are easily pierced with the tip of a knife, but not mushy. Remove from the heat, drain and set aside to cool slightly. About 5 minutes Meanwhile, whisk together the dressing ingredients and then stir in all herbs except the chives. Quarter the potatoes into a large bowl, season with salt and pepper, coat with the dressing let them sit at room temp for at least 15 minutes before serving. Serve in a large bowl topped with the fresh chives.

View instructions at
Dean Sheremet

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