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Herby French Potato Salad
This plant-based French potato salad is a bright, herbaceous take on a classic side dish. It skips heavy traditional dressings in favor of a tangy mix of plant mayonnaise, Dijon mustard, and apple cider vinegar. Fresh parsley, dill, and tarragon bring crisp green flavor to every bite, while celery and pickles add a satisfying crunch. Serve this refreshing salad at your next summer picnic or as a quick weeknight side.
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
- 1Slice the red potatoes in half lengthwise and transfer them to a medium saucepan. Pour in enough water to cover the potatoes completely, then bring the pot to a boil over high heat.
- 2Reduce the heat to maintain a steady simmer. Cook the potatoes for 10 to 15 minutes until they are easily pierced with a fork.
- 3Whisk the plant mayonnaise, Dijon mustard, black pepper, sea salt, and optional garlic powder together in a small bowl until smooth.
- 4Drain the cooked potatoes and allow them to cool briefly. Chop them into bite-size pieces, transfer to a medium bowl, and toss with the apple cider vinegar.
- 5Fold in the chopped celery, sliced green onions, diced pickles, parsley, dill, tarragon, and the prepared dressing. Refrigerate the salad for at least 30 minutes before serving.