Dijon Potato Salad

Servings:  8        Calories: 106        Carb: 24.5g        Protein: 3.1g          Fat: 1.3g




2lbs red potatoes, sliced into ¼ inch thick rounds

1/3 cup flat leaf parsley, chopped (and more for garnish)

1/3 cup roughly chopped green onions, plus more for garnish

3 stalks celery, chopped

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

½ tablespoon apple cider vinegar

1 pickle, chopped

2 cloves garlic, roughly chopped

Fresh ground pepper to taste

1 teaspoon onion powder

1 teaspoon garlic powder



  1. In large saucepan add potatoes and cover with 1 inch of water. Bring to a boil over high heat then reduce heat to medium-low and cook until potatoes are easily pierced by a knife (about 5-6 min).
  2. Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
  3. In a blender, combine the ¼ cup cooking water, vinegar, 1/3 cup parsley, 1/3 cup green onions, lemon juice, mustard, garlic and pepper. Process until it turns into a sauce consistency.
  4. Drizzle the potatoes with the herbed mixture and mix well using a fork or a spoon (a fork will give the potatoes a more mashed/broken consistency). Let the potatoes rest for ten minutes tossing every few minutes
  5. Add the celery to the bowl, along with a couple tablespoons of chopped parsley and green onions. Toss again.  Season to taste onion powder, garlic powder, and pepper.  Serve immediately, or cover and refrigerate until you’re ready to serve.


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