Paula Roy: Whole Foods in Half the Time


Picnic Perfect Potato Salad

Lemon and herbs make spuds pleasing and packable

by: Paula Roy
The perfect potato salad for people who don't like mayo.

I don’t know about you, but I’m not a big mayonnaise fan. Whether it’s a sandwich or a salad, I prefer lighter, more flavourful options. This is particularly true in summertime, as we all know that mayonnaise plus heat is a big no-no. This potato salad is quick to prepare and packed with the bright, fresh flavours that can help make an outdoor meal even more enjoyable. You can mix it up with whatever herbs your family likes or what you have in your garden. If you want to get all fancy, you can even add garden-fresh raw peas or lightly steamed cut green beans to this dish. Enjoy it warm, at room temperature or chilled.


2 pounds small potatoes (white, yellow or red)
2 tsp salt, divided
2 tbsp freshly squeezed lemon juice
1 tsp Dijon
1/4 teaspoon freshly ground pepper
3 tbsp olive oil
3 tbsp assorted chopped herbs (parsley, chives, dill and basil are all great).



Scrub the potatoes and cut them into approx. 1.5 inch (3.75 cm) pieces. For small potatoes, this usually means halves or thirds.

Place in a large pot and add 1 ½ tsp salt plus just enough cold water to cover by about a half-inch (1.25 cm).

Cover the pot and place over high heat. As soon as it comes to a boil, reduce heat to medium.

While potatoes are cooking, combine lemon juice, Dijon, remaining 1/2 tsp salt and pepper in a small jar with a tight lid. Shake until well blended. Add olive oil and shake again.

Cook until just tender when pierced with the tip of a fork (about 10 minutes).

Drain the potatoes and transfer to a bowl.

Immediately drizzle the vinaigrette over the hot potatoes and toss gently to combine.

Let cool for about 10 minutes then add fresh herbs and toss again.

Serve within two hours or refrigerate if making in advance.

Makes 4 - 6 servings

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