Herbed Potato Salad (No Mayo, No Egg)

Step 1

Place your sliced potatoes and one tablespoon of salt in a large saucepan. Cover the potatoes with cold water. The water should be about 1 inch / 2 cm above the potatoes.

Step 2

Place the pot on high heat until the water boils. Then reduce the heat and simmer until the potatoes are fork tender – about 8 to 10 minutes. You should be able to easily pierce a potato with a paring knife, but they should not fall apart. Drain the potatoes in a colander.

Step 3

While the potatoes are cooking, grab a large bowl (large enough to fit the potatoes later). Whisk together the chopped preserved lemon (or lemon zest and lemon juice), the vinegar, dijon mustard, olive oil and celery salt to create a vinaigrette. Add the white parts of the sliced green onions (reserve the green part for the herb mix).

Step 4

Once drained, tip the warm potatoes into the bowl with the lemon mustard dressing. Gently toss the cooked potatoes to coat all the pieces in the dressing.

Step 5

Add the chopped herbs and reserved green onion once the potatoes have cooled to room temperature. Or add them immediately to serve warm.

Step 6

Taste and season with more salt (or celery salt), a generous grind of black pepper and finish with a good drizzle of olive oil.