Herbed Potato Salad (Mayo-Free)

Meat/Dairy Pareve

Time 30-60 Minutes

Difficulty Easy

Health & Allergies Vegan, Sugar-Free, Gluten-Free

This potato salad is light, fresh, and zingy - a nice summery alternative to the more common mayo variety.

Ingredients

1 cup packed mixed fresh herbs of your choice (1.25 oz / 35 grams)
(I used a mixture of parsley, mint, basil, chives, and scallions)
2 tbsp olive oil
1 tbsp white vinegar
1 tbsp fresh lemon juice
½ tbsp dijon mustard
1 tsp kosher salt

Cut potatoes in half and boil until tender but not falling apart. Drain, toss with 1-2 tbsp vinegar, and set aside to cool completely.
You can either chop the herbs by hand and then mix with the rest of the ingredients, or dump them in a blender and pulse until combined but not totally pureed.
Toss potatoes in the dressing and let sit at least an hour or two until serving, so the flavors have time to penetrate. Stays good in the fridge for several days.

Serves: 6

Miriam Szokovski is a writer, editor, and member of the Chabad.org editorial team. She also shares her cooking and baking on Chabad.org/food.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.