Herbed Potato Salad

August 17, 2012

Potato salad is one of those essential summer staples for barbecues, picnics and get-togethers. Packed with garden veggies and fresh herbs, this is another great recipe from one of my favorite vegetarian cookbooks that’s loaded with texture and flavor. There’s lots of room for creativity so try some of your own variations!


  • 6 medium potatoes, boiled in skins, cooled then cubed (I use red potatoes)
  • 2 hardboiled eggs, chopped (optional, omit for Vegan)
  • 1 medium bell pepper, diced (any color)
  • 1 small cucumber, seeded and minced
  • 1 medium carrot, diced
  • 1 stalk celery, minced
  • radishes, thinly sliced
  • fresh peas, steamed or raw
  • 3 -4 scallions, finely minced (whites and greens)
  • 1/2 cup fresh parsley, finely minced (packed)
  • 1/4 cup fresh dill, minced
  • 1 teaspoon tarragon
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • fresh black pepper, to taste
  • 1/8 cup cider vinegar
  • 1 tablespoon prepared horseradish
  • 1/2 cup mayonnaise (I use Follow Your Heart Vegenaise)
  • 1/2 cup plain yogurt or sour cream (omit for Vegan)
  • 1 cup cashews, lightly toasted
  • 1/2 cup sunflower seeds, toasted
  • 2 tablespoons sesame seeds (other variations are chia, hemp or flax seeds)


  1. In a medium bowl mix together the mayonnaise, yogurt, or sour cream, parsley, dill, salt, pepper, mustard powder, tarragon and cider vinegar.
  2. Combine well with other ingredients in a larger bowl, cover and chill.

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