Forget the heavy mayo, a garlicky, lemony dressing emulsified with mustard and parsley makes up the dressing for this simple salad.
June 2, 2023
This refreshing summertime side dish from the Fiber Fueled Cookbook gets plenty of zest and brightness from lemon juice and fresh herbs. Add in salty vegan bacon bits, diced cucumber, or infused-olive oils for added flavor.
What you need:
1½ pounds small red potatoes, scrubbed
¾ teaspoon salt, divided
⅓ cup packed fresh flat-leaf parsley, plus more to taste
¼ cup thinly sliced scallions (white and green parts), plus more to taste
2 tablespoons lemon juice
1½ teaspoons Dijon mustard
1 garlic clove, chopped
¼ teaspoon black pepper
¼ cup olive oil
½ cup halved cherry tomatoes
2 tablespoons chopped herbs (such as dill, basil, or thyme)
What you do:
- In a large stock pot, place potatoes and ½ teaspoon salt and cover with water by 2 inches. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes, until potatoes are just tender, taking care not to overcook.
- Drain, reserving 2 tablespoons of cooking water, and let potatoes cool. Slice into ¼-inch thick slices.
- Into a food processor, place parsley, scallions, lemon juice, mustard, garlic, ¼ teaspoon salt, and pepper and pulse 7 or 8 times until roughly chopped. With motor running, drizzle in reserved cooking water and oil, stopping to scrape down sides as needed.
- Pour sauce over potatoes and gently fold, taking care not to break potatoes. Enjoy cold or at room temperature.