Grammy's Kitchen · Potato Salad · Herbed Potato Salad
One of 103 potato salad recipes we measured
from cookieandkate.com
339 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 103.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 9% |
| acid | 3% | 1% |
| salt | 2% | 0% |
| aromatics | 6% | 5% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds |
| 18 g | 1 tablespoon fine sea salt |
| 54 g | 1/4 cup olive oil |
| 33 g | 1/3 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish |
| 53 g | 1/3 cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish |
| 31 g | 2 tablespoons fresh lemon juice |
| 9 g | 2 teaspoons Dijon mustard |
| 6 g | 2 cloves garlic, roughly chopped |
| Freshly ground black pepper, to taste | |
| 120 g | 3 stalks celery, chopped |
Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I really loved this salad and it was a hit with all my non mayo loving friends (myself included) the only think I would change is to not add the herbs to the dressing for blending as they lost their vibrant green color with the hot potato water and looked a li” — a cook, 5.0★
“I've made this recipe multiple times and it's the favourite of my vegan and non-vegan family & friends! It's become a "Go-to" recipe. The only changes I make are: -I add capers to the dressing (to taste) -I double the vinegrette recipe (my family likes” — a cook, 5.0★