Market-Fresh Potato Salad

It almost feels like cheating to post this recipe–so simple, so “throw what you want in it,” so delicious. And, hey, it’s not like I haven’t posted a potato salad (or this one) on the blog before. But you can never have too many, especially now that it’s summer (give or take two days, obviously) in the Northern Hemisphere.

Perfect for a SSFC post, this potato salad uses almost all farmers’ market ingredients–red potatoes, fresh herbs. With a little Veganaise, vinegar, and salt thrown in, you’re done, and with a beautiful bowl of potato salad to share. I’ve made the recipe twice already, with slightly different herbs, and it seemed like it couldn’t have been better both times. If you aren’t a vegan, just use mayo, if you are a vegan, sub whatever vegan mayo you prefer. I know lots look for mayo-free recipes, but I have to admit, I’m a fan of the creamy flavor.

Serve warm or cold, it doesn’t matter, and I guarantee your family or friends will love this dish. It’s quintessential summer–starch, bright greens, creamy cool/warmness. Perfect with a mason jar of lemonade (with whiskey, if you’re into that thing) and a grilled dinner. Perfect to share…or to chow down on by yourself (as I may or may not have done…don’t judge me!) In essence, just a simple, farm-sourced side dish that complements any summer dinner. So have it with whatever you can find in your garden or at your market–it’s bound to be delicious!

Market-Fresh Potato Salad

2 lbs red new potatoes
4 scallions, white and light green parts sliced into rounds
1/4 c parsley, chopped
1/4 c dill, chopped
1/8 c chives, chopped
salt
white wine vinegar
1/4 vegan mayonnaise

Scrub the potatoes free of any dirt. Add (whole) to a pot with 1/2 tbsp salt and enough water to cover the potatoes with an inch or two above them. Bring to a boil and boil for 20-25 minutes, until the potatoes are tender when poked with a fork.

Drain the water from the potatoes and place the potatoes on a cutting board to cool a little before you handle them more (10 minutes).

Chop the potatoes into even bite-sized chunks. Place enough potato chunks into a mixing bowl to cover the bottom. Sprinkle with vinegar and salt (1/4 tsp salt, 1 tsp vinegar, approximately) and layer with another layer of potatoes. Repeat the salt and vinegar to the topmost layer.

Add the scallions, herbs and vegan mayo and mix gently to combine (you want the potato chunks to hold their shape). Add more mayo as necessary. Adjust salt to taste.

Serves 8 as a side dish.

Comments
9 Responses to “Market-Fresh Potato Salad”
  1. It’s what summer is all about, everything is more simple and good! Looks yummy with all those herbs.

  2. oh that looks so delicious! perfect for summer!

  3. eileen says:

    Ha! You read my mind–I’m totally boiling potatoes for salad right this second. :)

  4. Mel says:

    It looks lovely! This is the second potato salad recipe I have read about recently that uses vinegar as an initial dressing. I’m not usually a big potato salad fan but I’m interested to try the vinegar thing out when our weather warms up.

  5. Jessica says:

    Looks lovely! My favorite recipes are simple and fresh. You have me in the mood for potato salad now.

  6. Victoria says:

    I will be making this Saturday :) lets hope my dill makes it that long! What do you think about subbing chervil for parsley?

  7. I love the flavor combinations with you use of parsley, dill and chive. And the Victoria pops up with chervil. my mouth is watering. I have a few potatoes from our harvest still hanging about…. I see a version of this happening soon in my kitchen.

  8. Renae says:

    Yay potato salad! Love all the fresh herbs in this one – it’s so green!

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