This healthy parsley potato salad is simple and flavourful, featuring roasted potatoes tossed in a fresh herb dressing.
This healthy potato salad is an easy side dish made with olive oil and herbs. The cooked potatoes can be served warm in the cooler months or served cold when the weather is warm.
It’s a simple potato salad with no eggs and no mayo which makes it a perfect side dish option to take to outdoor summer barbecues.
Best Herbs for Potato Salad
Potatoes themselves aren’t overly flavourful which makes them a great vessel to absorb other flavors such as herbs. The green herb dressing uses a variety of herbs and can be adjusted to use whatever you have available. Here are some of the best fresh herbs to use in this parsley potatoes recipe.
- Parsley – lots of fresh parsley. This is a great herb to bring vitamins and green color. It can be flat-leaf parsley or curly parsley.
- Sage – The earthy notes of fresh sage goes well in potato salad.
- Mint – Mint, and potato is a classic pairing.
- Coriander – Fresh and vibrant, coriander (cilantro) adds a citrus note.
- Thyme – Potatoes and thyme are classic combinations.
- Basil – In the summertime, basil makes a great addition to the green herb dressing.
The main herb in the dressing is parsley, but the rest is made of a blend of herbs listed above. You can add more of the ones you love, and omit those you don’t.
The Potato Salad Ingredients
This recipe is made with simple ingredients that are fresh and flavorful. This is a vegan potato salad. Find the full recipe amounts in the recipe card at the bottom of the post.
- Potatoes (large potatoes or baby potatoes) – You can use any type of potato for this recipe. Small new potatoes work well too. You can choose to peel the potatoes if you like or leave them unpeeled. Baby potatoes have nice thin skins and don’t need peeling.
- Pine nuts – these add some crunch to the salad
- Olive Oil + Lemon Juice – Adds the base and the acid to the dressing
- Maple syrup (or honey) – A touch of sweetness
- Garlic – One or two small garlic cloves. (Omit the garlic if making a low fodmap potato salad)
- Black pepper
Step 1 – Preheat the oven to 446°F / 230°C. Cut larger potatoes into 2.5cm pieces. Cut small potatoes in half. Place potatoes in a large saucepan and fill with cold water to cover the potatoes. Add a generous sprinkle of salt. Bring the water to a boil over high heat. Once boiling, let the potatoes boil in the salted water for 7-8 minutes until just starting to soften and are almost fork tender. Drain the potatoes well.
Step 2 – Tip the potatoes on an oven tray, drizzle with olive oil and generously sprinkle with salt and pepper. Bake for around 20-25 minutes until the potatoes begin to crisp up on the edges and their bottoms are golden brown. In the last 3-4 minutes of the baking time, sprinkle the tray with pinenuts and let them toast alongside the potatoes.
Step 3 – While the potatoes are baking, begin the herb dressing. Roughly chop the parsley. Add the chopped parsley and remaining ingredients to a tall bowl or container and use an immersion blender to blend it into a smooth green sauce. Taste and season with salt and pepper and more sweetness or lemon juice if needed.
Step 4 – Tip the baked potatoes and pine nuts into a large bowl, drizzle with the herb dressing and toss to combine. Transfer the potato salad to a serving dish. Serve the salad warm or cold.
Storing the salad
The potato salad is best served warm but can also be served cold. Store leftover parsley potatoes in the refrigerator in an airtight container for up to three days.
- 1 kg potatoes*
- ¼ cup pinenuts
- 2 Tbsp olive oil
- Salt and Pepper
- ¼ cup olive oil
- ½ cup fresh parsley, packed
- ¼ cup mixed fresh herbs, packed (coriander, thyme, basil, mint, sage...)
- 1 small fresh garlic clove, peeled
- 1 Tbsp lemon juice
- 1 Tbsp maple syrup (or honey)
- 1 tsp wholegrain mustard
- ¼ tsp salt
- Preheat the oven to 230°C/446°F. Cut the potatoes into 2.5cm pieces. Put the potatoes in a large pot and fill with water until the potatoes are covered. Add a generous sprinkle of salt. Bring the water to a boil and once boiling, let the potatoes cook for 7-8 minutes until just starting to soften. Drain the potatoes well.
- Tip the potatoes on an oven tray, drizzle with olive oil and generously sprinkle with salt and pepper. Bake for around 20-25 minutes until the potatoes begin to crisp up on the edges and their bottoms are golden brown. In the last 3-4 minutes of the baking time, sprinkle the tray with pinenuts and let them toast alongside the potatoes.
- While the potatoes are baking, begin the herb dressing. Combine the dressing ingredients in a small blender or use an immersion blender to blend it into a smooth green sauce. Taste and season with salt and pepper and more sweetness or lemon juice if needed.
- Tip the baked potatoes and pine nuts into a bowl, drizzle with the herb dressing and toss to combine. Serve the potato salad warm or cold.
You can use any potato variety for this recipe. A starchy potato variety will become fluffy when roasted, but a waxy variety becomes nice and sweet when roasted. New-season baby potatoes work well too.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 211mgCarbohydrates: 46gFiber: 5gSugar: 5gProtein: 5g