Herb Potato Salad

The perfect healthy and light alternative to the traditionally creamy and heavy potato salad. No mayonnaise, no egg just mustardy, herby deliciousness. The perfect salad to take to a Summer BBQ or a Christmas day party. No dairy and egg mean there’s no risk of leaving it out for the day and digging into the leftovers at night.






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Herb Potato Salad

Prep Time

20 mins

Cook Time

20 mins

Servings

6 servings

Ingredients

  • 1 kg baby potatoes (quartered/halved if very small)
  • 200g green beans (trimmed and cut in half)
  • 1/4 cup olive oil
  • 1 1/2 Tablespoon Dijon mustard
  • 1 Tablespoon wholegrain mustard
  • 2 Tablespoon lemon juice
  • 1 clove garlic (minced)
  • Sea salt & cracked pepper
  • 1/3 cup basil (finely chopped)
  • 1/3 cup dill (finely chopped)
  • 2 Tablespoon chives (finely chopped)

Instructions

  1. Place the chopped potatoes in a large saucepan, cover with cold water and add 1 tsp salt. Bring to a boil and cook for 10-15 minutes or until easily pierced with a knife. Add the beans for about 3 minutes before removing the potatoes. Drain, rinse under cold water and set aside.
  2. In a small jar or bowl, mix together the olive oil, Dijon mustard, wholegrain mustard, lemon juice, garlic, salt & cracked pepper.
  3. Once the potatoes and beans have completely cooled, pour the dressing and fresh herbs all over. Gently toss to combine.
  4. Keep refrigerated until serving.

Recipe Notes

  • Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free. Vegetarian, Vegan.

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