I had some friends over for a BBQ recently and as always I wanted to serve potatoes, so this herbed potato salad was the answer! It’s deliciously creamy yet suitable for vegans as well – magic! It’s fresh, full of flavour and works oh so well as part of a BBQ or potluck spread. Yum!
The recipe is slightly adapted from one I found on Cookie & Kate
- 900g potatoes
- 1 tablespoon salt
- 1/3 cup flat-leaf parsley, plus more for garnish
- 1/3 cup spring onions, plus more for garnish
- 1/4 cup chives
- 2 cloves garlic
- 1/4 cup olive oil
- 2tbs lemon juice
- 2tsp dijon mustard
- Freshly ground black pepper, to taste
- 3 stalks celery
- Chop the potatoes into chunks and bring to boil with the salt, then reduce the heat to medium cook until just able to be pierced with a knife (5-8 minutes)
- Retain 1/4 cup of the cooking water, then drain and place in a large serving bowl
- Roughly chop the parsley, spring onion, chives and garlic and place in the bowl of a food processor with the olive oil, lemon juice, mustard and pepper
- Blitz until herbs are in small pieces then slowly add the reserved cooking water until the dressing is emulsified
- Pour over the potatoes and toss to combine, letting the potatoes absorb the dressing for 10 minutes, stirring a few times
- Slice the celery and roughly chop the remaining parsley and spring onions and toss through the potatoes
- Serve and enjoy!
It’s amazing how creamy this herbed potato salad is given it doesn’t have mayonnaise or sour cream in it, which means you can go back for seconds (or thirds!) without giving it another thought! Whilst I do love a traditional potato salad this is such a nice change up and it’s equally delicious slightly warm or served cold, meaning you can make it in advance if you’ve got a host of cooking to do for a BBQ!
Now, I’m off to snack on the leftovers!