Description
A vibrant and dairy-free Jewish potato salad featuring tender baby potatoes tossed in a fresh herby vinaigrette and creamy dairy-free mayonnaise, perfect for gatherings and potlucks.
Ingredients
Scale
Potatoes & Vegetables
- 2 pounds Baby Potatoes (Waxy varieties preferred)
- 1 medium Onion (Optional, red onion works well)
Herbs & Seasonings
- 1 cup Fresh Parsley (Or substitute with mixed dried herbs)
- 2 tablespoons Dill
- to taste Salt & Pepper
Dressing
- 1/2 cup Olive Oil (Your favorite variety)
- 1/4 cup Vinegar (Red wine or apple cider)
- 1 cup Dairy-Free Mayonnaise
Instructions
- Prepare the Potatoes: Boil baby potatoes in a large pot of salted water until fork-tender, about 15-20 minutes, ensuring they are cooked through but still firm.
- Cool the Potatoes: Drain the potatoes and let them cool for about 10 minutes to handle easily and to allow flavors to absorb.
- Make the Vinaigrette: In a separate bowl, whisk together the olive oil, vinegar, fresh parsley, dill, salt, and pepper to create a bright and flavorful herby vinaigrette.
- Toss Potatoes in Vinaigrette: While the potatoes are still warm but slightly cooled, toss them thoroughly in the vinaigrette so they are well coated and the flavors meld.
- Let it Rest: Allow the potato salad to sit at room temperature for up to an hour or refrigerate until ready to serve to let the flavors develop further.
- Incorporate Dairy-Free Mayonnaise: Just before serving, fold in the dairy-free mayonnaise gently to add creaminess without overpowering the fresh flavors.
- Adjust Seasoning and Serve: Taste the salad and adjust salt and pepper as needed, then serve chilled or at room temperature for vibrant gatherings.
Notes
- Use waxy baby potatoes as they hold their shape better after boiling, preventing the salad from becoming mushy.
- The onion is optional but adds a nice sharpness; red onion is preferred for color and mildness.
- Fresh herbs provide the best flavor, but mixed dried herbs can be substituted if fresh are unavailable.
- For a tangier flavor, adjust the vinegar quantity to taste.
- Refrigerate leftovers in an airtight container for up to 3 days.
- This salad is naturally gluten-free and dairy-free, suitable for those avoiding dairy.
