Creamy Potato Salad with Fresh Herbs and Grainy Dijon Mustard
I don’t know about you but I am so over this winter. I decided I was going to rebel against it so I bought tons of fresh herbs and lemon to make a summer inspired dinner. I made this potato salad, served it with my Lemon-Garlic Marinated Grilled Chicken and steamed asparagus. This potato is so creamy and rich, the grainy Dijon adds a sweetness and depth of flavour that is incredible. It made me feel better!Print
A recipe for a rich, delectable potato salad with lemon and fresh herbs and totally healthy 🙂
5–6 Medium red or white skinned potatoes (1 to 1.5 pound), skin on
The juice of half a lemon
1 tbsp grainy mustard
2 tbsp light mayonnaise
½ Cup fat free sour cream
2 tbsp fresh chopped parsley (a small handful)
10 Basil leaves, chopped
3 Green onions, sliced
½ Small red onion, thinly sliced
2 Celery stalks, sliced
Salt (about ½ tsp, or to taste)
Pepper (about ¼ tsp, or to taste)
Cook the potatoes until fork tender (you can boil or steam); keep the skin on the potatoes.
When the potatoes are cooked, set them aside to cool.
Once cooled, chop the potatoes into large chunks.
In a large a bowl, whisk together the lemon juice, mustard, mayonnaise and sour cream; season with the salt and pepper.
Add the rest of the ingredients; mix well.
Wrap and refrigerate the potato salad or serve immediately.
When you’re ready to serve the salad, taste and adjust seasoning,
- Let the potatoes cool completely before cutting them; it helps keep them from becoming smushy.
- You can use white wine vinegar in place of the lemon juice, about 2 tbsp.
- The dressing becomes thicker as it sits on the potatoes.
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Category: Side
- Method: Stovetop