Herbed Potato Salad - no mayo

Are you in the mood for a creamy bowl of potato salad? 

This is a simple herbed potato salad recipe that I tossed with a parsley, dill, and scallion dressing. It contains no mayonnaise or oil, yet it is moist and tasty.

My mother used to always make homemade potato salad. 
In fact, when I was very young, my parents owned a corner grocery store and deli for about 5 years in Bristol, Pa. 

In those days (1950's), neighborhoods had little corner grocery markets prior to the arrival of large supermarkets in the 1960's. In fact, many of our groceries such as eggs, cottage cheese, milk, and produce were delivered to our door by the  historic "egg man" or "milk man"- of course it was after we sold the deli.

All of the salads were homemade in our deli. My mother made her signature homemade potato salad every day which meant she needed to peel and cook 20 pounds of potatoes daily. My mother and her recipe are long gone, but she always sold out, so her potato salad must have been exceptionally good.

For this recipe, I usually make about 2 pounds of potatoes and we eat it over two or three days. Potato salad is such an easy side dish and is delicious and filling. 

This herbed recipe is particularly flavorful, colorful, and low in fat. 

Use baby red or white potatoes which seem to taste best. 

Of course it's always the dressing which gives the potato salad its flavor. This dressing is made using fresh herbs and seasonings such as parsley, dill, scallions, mustard, lemon juice, and acquafaba. 

If you are not familiar with aquafaba, it is simply the water in the can of chickpeas or the water from when you make your own chickpeas. If has a slightly thickening quality and adds a very nice taste. I use it instead of the oil.

Ingredients: 

2 pounds of baby red and or white potatoes, cleaned, quartered, and steamed or boiled and drained.

Dressing: 

1/4 cup of Dijon Mustard

1/2 cup of chopped parsely

1/4 cup of scallions, chopped 

1/4 cup of dill, chopped

1/4 cup of lemon juice 

1 tablespoon of apple cider vinegar

1 teaspoon of garlic powder 

1/4 cup of aquafaba

Optional: 1/2 cup of celery chopped small

Directions for the Dressing

Add the mustard, parsley, scallions, dill, lemon juice, vinegar, and garlic powder to a food processor. Whiz until well blended carefully adding small amounts of aquafaba from the chute as needed. Remove from food processor and toss the dressing over warm potatoes. Add chopped celery if desired and mix well. 

Notes: 

1. This recipe is vegan, gluten-free, oil-free, kosher parve

2. I think the recipe tastes best at room temperature.