Love potato salad but not a fan of eggs, dairy mayo or a soy substitution? We’ve got you covered for the perfect cold potato dish for your upcoming picnics and barbecues.
Traditional American potato salad has it's origins from European settlers, in particular the German settlers who introduced hot potato salad which involves leftover potatoes, oil and herbs. Twentieth century Americans came up with the idea to add the newly available bottled mayo to potato salads - probably also facilitating a need for the salad to be cold, to keep it from spoiling because of the added dairy.
Our salad can be eaten warm, cold or room temperature and is a great side dish for many meals but our favorite combo is with Smack Yo Lips Collard Greens and Southern-Style Maple BBQ Baked Beans.
Recipe Tips & Variations:
We suggest red potatoes for this recipe because they have the lowest starch content of the three main kinds of potatoes (red, yellow and russet), which means they're a little more forgiving when it comes to cooking them without creating unintentional mashed potatoes. While yellow or Yukon potatoes have a buttery flavor and russet potatoes soak up the most flavor, they don't hold their shape as well as red potatoes, which we think is necessary for this recipe.
Cooked potatoes tend to leach starch and can easily disintegrate into gluey mush if cooked too long. To counteract this we slice the potatoes when they're raw, rinse them before boiling, and add salt, oil and vinegar to the cooking water to help keep their shape. The salt and oil is mostly for flavoring; the vinegar helps to counteract the breaking down of the starch.
We rinse the potatoes after slicing to remove excess starch released by the potato being cut and also to remove any dirt residue that might be carrying bacteria that works to spoil the potatoes faster.
We put our potatoes in cold water and bring to a boil to make sure the potatoes cook evenly and to cut down on total recipe time (using the boil time as cooking time as well).
You can make this potato salad without the fabanaise by adding an additional tablespoon of Dijon mustard, 1/3 cup avocado oil and 1/3 cup leftover potato cooking water in it's place. Blend them together with the herbs before adding the sauce to the potatoes.
Don't have all of the ingredients? You can get away with using either the cilantro or the parsley if you don't have both and omitting either the green onion or the red onion without the salad's flavor changing remarkably.
Try substituting tarragon for the thyme.
We use lemon juice in the sauce because it's a fresh flavor but you can substitute it for distilled white vinegar.
If you'd like to use a food processor to cut down on the prepping you can add the lemon juice, fabanaise, dijon and herbs and pulse about 5 times. Then you can add the garlic for 3 pulses, the onion for 3 pulses, the celery for 5 pulses and the dill pickles (cut roughly into quarters or so) for about 5 pulses.
Most people assume the reason potato salads can spoil and cause food poisoning is because of the dairy or egg in the dish; this is actually a misconception. It's the potatoes that give off the bacteria that spoil quicker even than the other ingredients, so be careful to keep this potato salad cool when not eating. If you're not near a fridge you can keep the salad in a cooler with ice if it's going to be exposed to temperatures above 70 degrees Fahrenheit for more than two hours.
This salad tastes bests when eaten the same day. It doesn't really last longer than four days in the fridge (we do not suggest freezing) and the flavors dull the longer the salad is kept - that's not usually a problem for us, of course, since we are always wishing we had more.
Recipes: Creamy Herbed Potato Salad - Allergy-Friendly, Vegan, Gluten-Free, Nut Free, Soy Free
Cuisine: Picnic Fare
Course: Side Dish
Skill Level: Beginner/Easy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
10-12 medium-sized red potatoes (about 2lbs)
1 16oz bag of frozen peas and carrots
1 small red onion or 2 shallots (about 1/2 cup chopped)
4 dill pickles (about 1 cup chopped)
3 celery stalks
3 green onions
5 cloves garlic (about 1 Tbsp diced)
2/3 cup fabanaise
1 heaping Tbsp Dijon mustard
3 Tbsp lemon juice
1 Tbsp dried cilantro (or 2 Tbsp fresh)
1 Tbsp dried dill (or 2 Tbsp fresh)
1 Tbsp dried parsley (or 2 Tbsp fresh)
2 tsp sea salt, divided
1 tsp freshly ground black pepper
1 Tbsp distilled white vinegar
2 tsp avocado oil
Scrub potatoes in lukewarm or warm water with a rough sponge or brush to remove dirt.
Cut potatoes in half lengthwise then slice into 1/4-inch thick slices, like half-moons. Rinse thoroughly in colander after slicing to remove any excess starch.
Place scrubbed, sliced and rinsed potatoes in a large pot and fill with cold water until potatoes are covered (about 6 cups or so).
Sprinkle 1 tsp sea salt, 2 tsp avocado oil and 1 Tbsp distilled white vinegar, cover and bring water to a boil, cooking about 8-10 minutes until potatoes are fork-tender but not falling apart.
While potatoes are cooking, boil 4 cups of water and add frozen peas and carrots. Let sit for about 10 minutes, while preparing other ingredients.
Remove potatoes from heat, drain in colander and rinse with cold water until cooled.
In a large mixing bowl, combine cilantro, dill and parsley with lemon juice, Dijon and fabanaise.
Peel, rinse and dice garlic and add to the sauce.
Peel, rinse and dice red onion and add to sauce.
Rinse and thinly slice celery and add to sauce.
Dice dill pickles and add to sauce.
Rinse and chop green onion and add to sauce. Mix until thoroughly combined.
Add drained, rinsed and cooled potatoes to mixing bowl and coat with sauce mixture.
Drain peas and carrots and mix in 1 tsp salt and black pepper.
Add peas and carrots to potatoes and thoroughly combine.
Serve immediately at room temperature or cover and cool in refrigerator for an hour or so before serving. Leftovers can be kept in the refrigerator for approximately four days (although potato salad is best served the same day it is made) but should not be frozen. Do not leave out in temperatures exceeding 70 degrees Fahrenheit for longer than 2 hours.
Let us know how the recipe turned out for you in the comments below!
Interested in where we got our information? Look below for some of our references:
Recipes adapted from:
Martin, Colette. (2014). The Allergy-Free Pantry. p. 148. New York, NY: Workman Publishing Company, Inc.
Taylor, Kathryne. (2015, July 15). Herbed Red Potato Salad (no mayo!). Retrieved from https://cookieandkate.com/2015/herbed-red-potato-salad-recipe/
Additional Information and Tips from:
The Editors At America's Test Kitchen and Guy Crosby (Ed.). (2012). The Science of Good Cooking. pp. 232-247. Brookline, MA: America's Test Kitchen.