Herbed Potato Salad
Recipe type: Potato Salad
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
A summer classic, this tasty potato salad features plenty of fresh herbs, and is dressed in a vinaigrette.
  • 5 medium red-skinned or golden potatoes, scrubbed and diced (about ¾" chunks)
  • 2 medium celery stalks, finely chopped
  • 1 cup steamed fresh or thawed frozen green peas
  • 1 small to medium red bell pepper, finely diced
  • ⅓ cup chopped black olives
  • ¼ cup chopped fresh parsley, or more, to taste
  • 2 tablespoons minced fresh dill, or more, to taste
  • 2 scallion, green parts only, thinly sliced
  • 2 tablespoons toasted sunflower seeds
  • ½ cup natural vinaigrette dressing, prepared orhomemade, more or less as desired
  • Salt and freshly ground pepper to taste
  1. Combine the potato dice with just enough water to cover them in a saucepan. Bring to a slow boil, then cover and simmer until just tender but still firm. Drain and rinse under cool water until they're no longer hot. Alternatively, you can microwave or bake the potatoes in their skins until just done; then once cool enough to handle, dice them.
  2. Combine the diced potatoes with the remaining ingredients in a serving bowl and toss together gently but thoroughly.
  3. Serve at once or cover and refrigerate until needed.Or, if using for a picnic, pack whatever portion you need into a into a tightly lidded container to transport.
Recipe by VegKitchen at https://www.vegkitchen.com/herbed-potato-salad/