Green Potato Salad
Posted: | Categories: Recipes | Tags:sides summer
Crispy Green Potato Salad
Melissa Ben-Ishay
I love hot potato salad. I’ve made similar potato salads before, and I’ll make them again. This recipe takes crispy, tender potatoes and mixes it with a flavor-packed, herby dressing. It’s the perfect potato salad to serve grill-side while you cook your favorite proteins, and there’s no mayonnaise. Everyone will love it.
Ingredients
- 3 lb. bag yukon gold potatoes
- 4 garlic cloves, grated
- ¼ cup avocado oil
- Black pepper
- 1 teaspoon salt
For the dressing
- Juice of ½ lemon
- 1 large handful fresh cilantro
- 1 large handful fresh parsley
- 1 tablespoon Dijon mustard
- 3 garlic cloves
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup nutritional yeast
- ½ teaspoon salt
- A few turns of black pepper
Directions
- Preheat the oven to 450F and bring a large pot of water to a boil. Line a baking sheet with parchment paper.
- Quarter the potatoes and add to the boiling water. Cook until the potatoes are tender, about 10 minutes.
- While the potatoes cook, whisk together the garlic, avocado oil, a few turns of black pepper, and salt in a large bowl.
- Transfer the hot potatoes to the bowl with a fine-mesh strainer or spider. Toss the potatoes in the garlicky oil, then place on the prepared baking sheet.
- Bake for 40 minutes, then flip and cook for 35 more minutes, until the potatoes are crispy.
- While the potatoes are in the oven, make the dressing.
- In the bowl of a food processor, combine the lemon juice, cilantro, parsley, mustard, garlic, olive oil, red wine vinegar, nutritional yeast, salt, and pepper. Pulse to combine.
- Remove the potatoes from the baking sheet and return to the mixing bowl. Pour the dressing over and mix with a spatula to get everything evenly coated, without breaking the potatoes.
- Serve as a side with your favorite grilled protein.
