Potato salad is lovely summer dish, but not everyone is a fan of mayonnaise.
This version is a little bit lighter and can be enjoyed by vegans too.
Waxy potatoes are probably best, but either is fine. This is such a great side dish, it goes with virtually everything.
750 Grams Potatoes (cut into 4-5cm chunks, I like to leave the skins on but peel them if you prefer)
1 Tsp Salt
1/4 Red onion (finely sliced)
2 Tbsp Olive oil
1 Tbsp White wine/cider vinegar
1 Tsp Mustard (I like to use grain mustard but Dijon mustard is fine too)
4 Tbsp Chopped herbs (I used coriander and parsley because it was what I had, but dill or mint or a mixture will also work)
Salt and pepper
- Add the potatoes and salt to a pot and add enough cold water to cover the potatoes. Bring to the boil and then reduce to a simmer. Cook until the potatoes are soft, and drain the cooking water (Hold back 2 Tbsp of the cooking water)
- In a large bowl add the onion and sprinkle with the vinegar and let sit for 5 minutes (this will help stop that harsh raw onion flavour). Add the oil, mustard, herbs, and cooking water you held back from the potatoes and stir
- Add the potatoes while they are still slightly warm to the bowl and mix well to ensure they are coated with the dressing, this will allow them to help soak up the flavour