Potato salad goes down a treat on a hot summers day, but the mayo makes it super unhealthy. This is my potato salad recipe for all opting for a healthier mix, or to anyone who doesn’t like mayo! My family LOVE this one…
The Simple Ingredients:
Sumac and lemon give this salad it’s bextra tangy and rich flavour. Sumac is a herb that doesn’t work in every single recipe, but compliments boiled potato and vegetables so so brilliantly.
I definitely recommend trying sumac out – I promise it’ll become a regular member of your spice cabinet from here on out!
I also try and add as many fresh herbs and vegetables I have lying around. It’s always good to have an excuse to use fresh ingredients up, and what better way than tossing them in a delicious salad.
The egg also compliments the salad beautifully. If you don’t like eggs or have any allergies, or perhaps for any vegans still looking to get their protein fix with this recipe, I’d really recommend adding chestnuts to this salad.
Around 10-12 chestnuts work perfectly for this recipe.
How to make the salad?
Boil the potatoes in a large pot, filling it up with enough water so that all of the potatoes are covered. Boil for around 20-25 minutes, or until the potatoes have softened.
If using eggs in the recipe this is also the time to boil those. Around 15 minutes will do, or until hard-boiled.
Whilst those are boiling, dice up your fresh vegetables and herbs. This is where I dice the cucumber, tomato, parsley and chives. Combine these into a salad bowl and squeeze the lemon in also.
Next, add in the salt, olive oil and sumac and mix thoroughly. You want all of the ingredients to mix thoroughly before you add the potato. Over-mixing when the potato is in will just break the potato down and mash it up.
Once boiled, drain the potatoes and leave to cool. Soaking them with cold water will speed the cooling process up.
Peel the potatoes and chop them into chunks, no more than an inch in size, and mix into the salad. Peel and slice the boiled egg, or chop your chestnuts, and serve. Enjoy!
Veggie Potato Salad - No Mayo!
Ingredients
- 11 new potatoes around 770g
- 1 tomato around 100g
- 1 cucumber around 300g
- 1/2 lemon squeezed
- 30 g parsley
- 10 g chives
- 2 tsp sumac
- 1/2 tsp salt
- 3 tbsp olive oil
To serve:
- 2 eggs hard-boiled
Instructions
- Boil the potatoes in a large pot for 20-25 minutes, or until softened. Simultaneously boil the eggs for 15 minutes, or until hard-boiled.
- Dice the cucumber, tomato, parsley and chives. Combine them in a bowl and mix ix the lemon juice, salt, olive oil and sumac. Leave to the side.
- Peel the potatoes and chop into chunks, no bigger than an inch. Add the potato into the salad and mix gently. Slice the egg and place on top to serve. Enjoy!