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Herby French Potato Salad
Fresh parsley, dill, and tarragon transform ordinary red potatoes into a bright, herbaceous side dish. This plant-based take on a classic skips the heavy traditional dressings, leaning instead on a tangy mix of vegan mayonnaise, Dijon mustard, and apple cider vinegar. Crisp celery and diced pickles bring a sharp, refreshing contrast to the tender potatoes. It's an easy, reliable option to bring to your next outdoor cookout or casual dinner.
Equipment
- Stovetop
- Saucepan
Ingredients
- 8 small red potatoes (2¾ pounds / 1.3 kg total)
- ¼ cup (55 g) plant mayonnaise
- 2 tablespoons Dijon mustard ( here or store-bought)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fine sea salt
- 1 teaspoon garlic powder (optional)
- 2 tablespoons apple cider vinegar
- ⅔ cup (65 g) chopped or sliced celery (from 1 small stalk)
- 2 green onions, thinly sliced
- ¼ cup (40 g) finely chopped or sliced pickles (from 1 small pickle)
- ¼ cup (5 g) flat-leaf parsley, finely chopped
- ¼ cup (5 g) dill, finely chopped
- 1 tablespoon finely chopped tarragon
Instructions
- 1Cut the potatoes in half lengthwise and place them in a medium saucepan. Cover completely with cold water, which helps them cook evenly, and bring to a boil over high heat.
- 2Lower the heat to maintain a steady simmer. Cook for 10 to 15 minutes, or until the potatoes are easily pierced with a fork.
- 3Whisk the plant mayonnaise, Dijon mustard, black pepper, sea salt, and garlic powder together in a small bowl until smooth.
- 4Drain the potatoes and let them cool for a few minutes before cutting them into bite-size pieces. Transfer to a large bowl and toss with the apple cider vinegar while they're still warm so they absorb the tangy flavor.
- 5Fold in the chopped celery, sliced green onions, diced pickles, parsley, dill, tarragon, and the prepared dressing. Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- Storage: Keep in an airtight container in the fridge for up to 4 days. The herb flavors will continue to develop overnight.
- Make ahead: You can boil the potatoes and mix the dressing a day in advance. Store them separately in the fridge until you're ready to assemble.
- Swap: If you aren't strictly plant-based, standard mayonnaise works perfectly in place of the vegan version.