Looking for a fresh tasting cold salad to bring along to summer picnics or potlucks this barbecue season? We have you covered with our easy Fresh Herb Potato Salad recipe. It’s creamy ranch style dressing is gluten, egg and mustard free. Making it a great recipe for sharing with people who have dietary restrictions. Did we mention that it’s delicious?
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What makes this potato salad allergen free?
Most old fashioned potato salad recipes use a classic egg-based mayonnaise and usually have chunks of hard-boiled eggs. Our Fresh Herb Potato Salad is vegan as we use a plant based mayo in our dressing. And you know what? We’ve found that it doesn’t need eggs to be delicious. It is so rich and creamy without the added calories.
We use Hellmann’s Vegan Mayonnaise as it is also suitable for people needing to be on a dairy-free and gluten-free diet. It is always important to check labels for possible unsafe ingredients as product recipes can change.
If you are preparing this salad for someone who has a food allergy, always use a clean kitchen area. The countertop, cutting board, knives and utensils need to be thoroughly washed to minimize the risk of cross contamination with other food allergens.
Low fodmap salad for IBS
This creamy potato salad is gentle on the digestive system for those suffering from Irritable Bowel Syndrome (IBS). Most potato salads contain sweet pickles and red onion which may trigger uncomfortable gastrointestinal symptoms. This recipe uses chives instead of onion which still gives a savory flavor while staying in the low-fodmap range for those who have IBS.
The best potatoes for potato salad
The tastiest potato salads start off with selecting the freshest ingredients. And the star of the show is the potato. There are many different types of potato and not all are suitable for this perfect side dish. While russet potatoes are great for baking and mashing, they can be dry and fall apart in a chunky potato salad.
Most people will agree that red potatoes win the contest for being the ideal potato for making a chunky homemade potato salad. The yukon gold would also work. In the end, it really all comes down to personal preference but we have never been disappointed with reds for this recipe.
Simple ingredients
Fresh Herbs
- 2 tbs fresh dill (if you don’t have access to fresh dill, you can use dried or even add dill pickles)
- 1/2 cup fresh parsley
- 1/2 cup fresh chopped chives (or alternatively you could use green onions)
- 3 lbs red peeled potatoes
- 1-2 apples
- 2 celery stalks
- 1 cup plant based mayonnaise (you may want to add more depending on how creamy you want your salad)
- juice of 1/2 lemon
- black pepper
- salt to taste
Directions for the perfect potato salad
Peel your potatoes and carrots. If the potatoes are various sizes, cut the larger ones to make them all the approximate size to ensure they cook evenly. Place potatoes and carrots in a large pot of cold water, making sure there is enough water to cover all of the vegetables. Add a generous amount of salt to the water and bring to a boil.
Reduce the heat to medium high and cook potatoes and carrots until fork tender but not too soft so that the potatoes are falling apart.
Drain the veg and allow to cool down to room temperature. While the potatoes and carrots are cooling, prepare the other ingredients.
Wash celery and chop into small pieces. Add the chopped celery to a large mixing bowl.
Peel and core an apple and chop into bite-sized chunks. Add it to the mixing bowl with the celery.
Preparing the creamy herb dressing:
Thoroughly wash the chives, parsley and dill. The parsley leaves in particular can hold grit so this step is very important.
Drain off the water and pat dry using a paper towel or kitchen cloth. Finely chop the herbs and add to a medium mixing bowl.
Combine mayo to the bowl of herbs. Add the juice of half a lemon to help it incorporate. You may need to add more mayo or lemon later depending on how creamy you prefer your salad.
When the potatoes have cooled enough to handle safely, chop into bite-sized pieces and add to the large mixing bowl. Cut the carrot into smaller pieces and add the the bowl. Place this bowl in the refrigerator to speed up the cooling process. The potatoes and carrots should be cool before assembling the salad.
Combine together:
Pour the dressing onto the potato and the rest of the ingredients in the large mixing bowl. Gently turn the mixture over and over until the dressing has coated all of the pieces in the salad.
Store in an airtight container in the fridge until you need it. Then all you’ll need to do is transfer it to a fancy serving bowl for your next cookout.
Make-ahead gluten-free side dish
This is the best potato salad recipe because you can make it the day or night before you’re going to eat it. That allows all of the flavours of the herbs to co-mingle. You can have a summer meal already prepped for the next day. How good is that! If you’re interested in more salads that you can make ahead, read our post: Host the Best Allergen-Free BBQ.
Safety considerations
It is very important to follow safe food practices when enjoying food in hot temperatures. Potato salad should always be kept cool. If you are bringing cold salads to a picnic, be sure to bring an ice cooler to ensure that the temperature remains at a safe temperature.
According to the U.S. Food and Drug Administration, food can begin to create dangerous levels of bacteria if left at room temperature for any longer than 2 hours. (One hour if the temperature is above above 90° F). Make sure you follow these tips so that you can safely enjoy your next gathering.
Fresh Herb Potato Salad: Gluten Free, Egg Free, Dairy Free
Ingredients
- 2 tbsp fresh dill chopped
- 1/2 cup fresh parsley chopped finely
- 1/2 cup fresh chives chopped
- 3 lbs red potatoes peeled
- 1 apple
- 2 celery stalks
- 1 cup vegan mayonaise
- 1/2 lemon juiced
- 1/4 tsp black pepper
- 1/4 tsp salt add more to taste
Instructions
Prep Potatoes and Carrots
- Peel your potatoes. If the potatoes are various sizes, cut the larger ones to make them all the approximate size to ensure they cook evenly.
- Place potatoes in a large pot of cold water. Make sure there is enough water to cover all of the vegetables. Add a generous amount of salt to the water and bring to a boil.
- Peel two carrots and add them to the pot with the potatoes.
- Reduce the heat to medium high and cook potatoes and carrots until fork tender but not too soft that the potatoes are falling apart.
- Drain the pot and allow potatoes and carrots to cool down to room temperature.
Prep the produce
- While the potatoes and carrots are cooling, prepare the other ingredients.
- Wash celery and chop into small pieces. Add celery to a large mixing bowl.
- Peel and core an apple and chop into bite-sized chunks. Add it to the mixing bowl.
Make the Fresh Herb Dressing
- Thoroughly wash the chives, parsley and dill. Finely chop the herbs and add to a medium mixing bowl.
- Combine mayo to the bowl of herbs. Add the juice of half a lemon to help it incorporate.
Assemble the Potato Salad
- Once the potatoes have cooled, cut into bite-sized pieces and add to a large mixing bowl. Cut the carrot into smaller pieces and add the the bowl.
- Pour the dressing onto the potato and the rest of the ingredients in the large mixing bowl.
- Gently turn the mixture over and over until the dressing has coated all of the pieces in the salad.
Storage
- Store in an airtight container in the fridge until you need it. It should last 2-3 days in the refrigerator.
