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Garlic potato salad recipe

Garlic potato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

This potato salad is made with a homemade garlic mayonnaise. Make sure to use very fresh eggs and the leftover mayonnaise is best eaten within 1 to 2 days.

40 people made this

IngredientsServes: 6

  • 1kg small waxy potatoes
  • 1 egg
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • salt, to taste
  • 160ml olive oil
  • 2 garlic cloves, crushed
  • 2 to 3 tablespoons lemon juice
  • 1 small bunch chives, chopped

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. In a large saucepan with boiling salted water cook the unpeeled potatoes until easily pricked with a fork, but not so soft that they fall apart. Drain and peel while still warm.
  2. Whisk the egg and egg yolks with mustard and salt in a food processor until thick and creamy. Add the oil, a drop at a time, while the food processor is turned on. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream. Finally add garlic and lemon juice and stir well.
  3. Cut potatoes into thick slices and mix with 120g mayonnaise or more to taste. Add chives. Keep potato salad and remaining mayonnaise chilled in the fridge until serving.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (1)

Delicious and very strong potato salad will never be the same without this recipe.-17 Jun 2017

Roasted Garlic & Red Skin Potato Salad

Roasted Garlic & Red Skin Potato Salad is a delicious twist on creamy potato salad recipe with roasted garlic and bacon. This hearty salad is sure to be a hit at your next picnic or potluck!

Recipe Summary

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • ½ cup chopped onion
  • ½ cup sweet pickle relish
  • ¼ teaspoon garlic salt
  • ¼ teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • ¼ cup mayonnaise

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

Place eggs in a saucepan and cover with cold water. Bring water to a boil cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Recipe: Smoked Garlic Potato Salad

Instructions: Start by smoking the garlic. Cut the tops off the garlic bulbs to expose the cloves inside. Place them in a microwave-safe container with 2 tablespoons water at the bottom (to create steam). Cover and microwave on medium power for 5-6 minutes to partially cook.

Heat a charcoal grill to medium or fire up a smoker to 250 degrees. Create a shallow boat of one layer of foil and place the garlic bulbs inside.

If using a charcoal grill, throw a generous handful of wood chips onto the coals, then place the foil boat with the garlic on the grill. Close the lid and cook for 20-25 minutes, until the garlic is completely soft.

If using a smoker, place the garlic in the smoker for 20-25 minutes, until the cloves are completely soft.

Remove garlic from heat and allow to cool.

Place the whole potatoes in a large saucepan of cold water and bring to a boil. Boil for 15-20 minutes, until the potatoes are just tender (you should be able to pierce them with a knife with no resistance). Drain immediately.

Squeeze the garlic cloves out of their papery skins into a food processor or blender and pulse several times until smooth. Add the mayonnaise, sour cream, lemon juice and vinegar and pulse again to combine. Stir in the mustard and parsley. Transfer the mayonnaise blend to a large bowl.

Cut the cooled potatoes into chunks, then add to the mayonnaise bowl and toss to coat with the dressing. Season to taste with the salt and pepper.

Per serving (based on 7): 293 calories, 8 g fat (2 g saturated fat), 8 mg cholesterol, 194 mg sodium, 51 g carbohydrates, 5 g dietary fiber, 4 g sugar, 6 g protein

  1. Cook the potatoes: Cover the potatoes with cold water, salt the water generously, and bring everything to a boil. Reduce the heat to a simmer and cook until for tender, about 10 minutes. Drain the potatoes and rinse them with cold water until cooled through completely.
  2. Make the vinaigrette: Whisk the rest of the ingredients together and toss with the potatoes in a large bowl. Serve cold and enjoy!

Just like that, you have a fantastic crowd-pleasing potato salad! I like to crack fresh pepper over the top and sprinkle some of the herbs over top as a garnish.

Garlic Herb Potato Salad This easy garlic herb potato salad is simple but loaded with flavor! Perfectly cooked red skinned potatoes tossed with a lemon garlic herb dressing and crumbled bacon, this Whole30 potato salad can be served slightly warm or at room temperature. Memorial Day is next weekend and I’m thinking about all the summery, barbecue and picnic friendly foods I can make! Potato salad is surely one of them, and this garlic herb recipe is up at the top of my list now. It’s super simple to make with minimal ingredients, but it’s BIG on flavor. It can be served either room temperature or warmed, and it’s mayo free! So no need to worry about warm weather ruining your potato salad!

What You Need to Make this Garlic Herb Potato Salad

  • 8 slices nitrate free bacon (sugar free for Whole30)
  • 3 pounds red potatoes, scrubbed and sliced into 1/2 inch cubes
  • sea salt, for boiling the potatoes
  • 1/2 cup avocado oil or light flavored olive oil
  • 3 tablespoons fresh lemon juice (you can use any vinegar as well)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, finely chopped
  • 1/3 cup roughly chopped parsley, plus more for garnish
  • Freshly ground black pepper and sea salt, to taste

How to Make Garlic Herb Potato Salad

Preheat your oven to 400° F (for the bacon) and line a large baking sheet with parchment paper. I like baking my bacon to save time and mess, but you can also cook it in a skillet if you prefer.

Lay the bacon slices on the parchment and bake in the preheated oven for 16-20 minutes, checking for doneness after 16 minutes. Time will vary based on the thickness and type of bacon you use. Once done, drain on paper towels and crumble.

Place the cubed potatoes in a large stock pot and cover will water. Add about 1 tablespoon of sea salt to the water, and bring to a boil on the stovetop over high heat. Once boiling, reduce the heat to medium and cook until just fork tender – checking after 10 minutes for doneness.

Drain the potatoes and transfer them to a large bowl to cool while you prepare the dressing.

In a medium bowl, whisk together the oil, lemon juice and mustard, then stir in the garlic, parsley, and sea salt and black pepper. Pour the dressing over the partially cooled potatoes and toss with the crumbled bacon.

Serve slightly warm or at room temperature, garnishing with extra parsley if desired.

Variations on Garlic Herb Potato Salad

You can easily switch up the fresh herbs in this recipe to suit your tastes.

You can sub in half the parsley for other fresh herbs like dill, tarragon, or even chopped chives. A combination of your favorite herbs would be great!

To make this salad vegan, you can omit the bacon and add in an additional crunchy veggie like celery or red onions, or sub in vegan bacon.

I hope you’re ready for barbecue season and all things summer!

I know you’re going to love this potato salad. Grab your ingredients because it’s time to cook!


Preheat the oven to 300 degrees F. Line a rimmed baking sheet or baking dish with aluminum foil.

Cut off the top 1/2-inch of the top of the garlic head and remove the outer husks. Do not separate the cloves. Place the garlic heads on the foil and drizzle with the olive oil. Wrap the foil around the garlic tightly. Place in the oven and bake for 1 hour. Turn the oven off and leave the garlic in the oven for 30 minutes. Remove the garlic from the oven and unwrap the foil to let the garlic cool.

When cool enough to handle, squeeze the garlic cloves from the bulb and place in a medium bulb. Add any remaining olive oil from the foil packet to the bowl. Mash the garlic and set aside.

Meanwhile, bring a large pan of water to boil over medium-high heat. Add the potatoes and cook for 20 minutes or until fork tender. Drain well and let cool. When cool enough to handle, peel the potatoes and cut into cubes. Place in another mixing bowl.

Chop the egg whites and add to the potatoes along with the celery and onion. Mix gently.

Add the egg yolks to the garlic. Mash until a paste is formed. Stir in the mayonnaise, mustard, vinegar, brown sugar, salt, pepper, and white pepper. Mix well. Fold gently but thoroughly into the potato mixture. Cover the bowl and refrigerate for 2 hours before serving. Stir gently at serving time.

How To Make The Greek Potato Salad Recipe

Instead of boiling the potatoes I decided to bake them wrapped in aluminum foil. This way no nutrients get lost by throwing away the water. Plus they have a nice and firmer texture instead of mushy one from boiling.

After they cool down, you mix them with the fresh herbs and lemon-garlic dressing and let it rest in the fridge for a few hours. This way you boost the flavor by 100%.

French Potato Salad Ingredients:

To make this French potato salad recipe, you will need:

  • Potatoes: I used red potatoes for this recipe, but just about any kinds of potatoes would do.
  • Oil: Extra-virgin olive oil will be the base of our dressing.
  • Lemon juice: Freshly-squeezed! Or, you’re welcome to sub in red wine vinegar or white wine vinegar in place of lemon juice.
  • Garlic: Either pressed or minced.
  • Mustard: Even if you don’t love mustard, don’t skip this one! The creamy Dijon adds an essential subtle kick to this dressing.
  • Salt and pepper: To season the dressing.
  • Shallot: Or you can sub in a finely-diced red onion or chopped green onions.
  • Fresh herbs: The stars of this salad! I like to use a good handful of finely-chopped fresh parsley as a base. But then I also highly recommend adding in a few tablespoons of any fresh French herbs (rosemary, chives, tarragon, thyme, dill, or a combo of these) that you might have on hand. The more herbs, the merrier with this French potato salad recipe. ♡

Reader Interactions

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This sounds like exactly what I’m looking for! Question: if I boil the potatoes a day ahead of time, should I wait until just before serving to combine with the dressing? Or should I go ahead and mix it all together the day before?

Support @ Minimalist Baker says

Hi Gregor, we’d suggest boiling them the day before, but waiting until the day of to assemble. Let us know how you like it!

This is insanely good, and even better the next day! I didn’t even have parsley, dill, OR green onion, and just put in dried chives and added a little lime juice too…. omg. Next time I’m adding the fresh herbs because I’m sure it’ll be EVEN better.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Dena! Thanks so much for sharing! xo

I made this for lunch today! I switched oil for tahini and used lime juice for acidity and I am in love. Added some lentils in for fiber and protein and I was in heaven! I’ve been a reader for a long time and have thoroughly enjoyed your content. Thank you for all of these great recipes, they have inspired me to cook and experiment a lot more than I used to! Lots of love from Finland xoxo

Dana @ Minimalist Baker says

Whoop! Thanks for sharing, Lida!

Have tried many variations of potato salad as it is the favourite side but have to admit this is by far the best recipe I’ve ever stumbled upon. Have done everything exactly as the recipe says (even the 8 grams of dill for the dressing) and it is perfect. The only thing I added were whole roasted hazelnuts. Best potato salad ever!

Support @ Minimalist Baker says

Aw, yay! We’re SO glad you enjoy it, Dora! Thanks so much for sharing!

Very good.
Just what I was looking for.
Fast, easy to make.
I microwaved sliced spuds in 10 minutes.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Mark! Thanks so much for sharing!

I really enjoyed this recipe. I’m not a big potato salad person but I love vinegar and mustard so I thought I’d give it a whirl. It was such a crowd pleaser! This is a bit embarrassing but I forgot to add the green onions and parsley at the end and it was STILL GREAT. Let’s just say I’m making this again soon and definitely won’t forget those next time haha.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Marianne! Thanks so much for sharing! xo

This was delicious. Like another said, it is very vinegar forward, which I happen to love…so bright and zingy. However, I did add two pinches of sugar to balance it out just a bit for my kid’s palettes. I had to adjust for what i had in the house, chives instead of green onions, a mix of mustards (whole grain dijon, dijon and brown) and I went light on the dill as it’s not my favorite herb (but I don’t mind a hint of it). I also decided NOT to make a chimichurri that I had planned to serve with grilled flank steak and asparagus….this salad’s brightness was all I needed to compliment everything else. Thanks for a yummy recipe!

Dana @ Minimalist Baker says

Thanks for sharing, Lisa! Love your feedback.

This was great! I prefer vinegar based potato salad. I used a horseradish grain mustard and added some honey to cut the vinegar a bit.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Anna! Thanks so much for sharing!

I loved this potato salad. I used avocado oil instead of olive oil. Absolutely refreshing tasting! Thank you for all of your awesome recipes!

Support @ Minimalist Baker says

Aw, thanks so much for your kind words and lovely review, Yvette! xo

I have never really enjoyed potato salad but this rocked it. It was easy and went perfectly with a 4th of July barbecue. Thanks much.

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Tammy! Thanks so much for the lovely review!

I made this with a few adjustments. I used freshly chopped chive and tarragon because we didn’t have fresh parsley or green onion. The substitutes turned out fine. The salad was a bit too vinegary for my husband’s taste. Do you guys have suggestions for making it less vinegary?

Support @ Minimalist Baker says

Hi Paige, you could reduce the vinegar and/or add maple syrup or another sweetener to balance. Hope that helps!

Hi, this looks amazing! Would Yukon gold potatoes work if I’m planning to make this about 2 days in advance of serving?

Support @ Minimalist Baker says

We used Yukon and they were just as delicious.

So, this was amazing!! the only substitute I did was switching out green onions for chives (and used about 1/4 cup). We paired it with Rosemary slaw and Portobello steaks with chimmichurri. It was a hit, all of it.

Support @ Minimalist Baker says

What a lovely combo! Thanks so much for sharing!

I did the same thing. I used 1/4 cup chive and a palmful of chopped tarragon. Came out perfectly.

This was really good! I particularly liked the dressing. I think that I will use it on other salads other than this one. Some alterations I made to the recipe was swapping the green onion for a yellow onion and using German mustard instead of the spicy brown or dijon. I made this salad for dinner along with a spinach parmesan casserole and some sliced avocado. I will definitely be making this again and thank you for creating this fabulous recipe!

Support @ Minimalist Baker says

We’re so glad you enjoyed it! Thanks so much for the lovely review!

I made this over the weekend, and it was so easy and delicious! I steamed then browned the potatoes in a skillet instead of boiling them, so they were crispy and the dressing went on well. I used chives and oregano as that’s what I had on hand. The dressing was yummy and well-balanced. Can’t wait to make again!

Support @ Minimalist Baker says

We’re so glad you enjoyed it, Hayley! Thanks so much for the lovely review!

BIG hit! I made this “pandemic style”, i.e. with what I had in the house. That means I had only 3 scallions, only spicy brown mustard rather than dijon, and no fresh parsley or dill. Because of pan limitations, I worked out boiling the potatoes in a casserole dish in the microwave, which actually worked better than I expected. I had a 24 ounce bag of potatoes, but decided to use all the dressing as we like all the ingredients.

Suffice it to say that both my husband and I had 2nds. Right now I’m copying the recipe into my computer for future use and reuse and reuse…..

Support @ Minimalist Baker says

We’re so glad it turned out well! Thanks so much for sharing, Nann! xo

A-MAZ-ZING! I just love this dish and have made it a number of times now – in fact have totally ditched potato salad using mayo. Your recipe is fabulous! I use garlic infused olive oil and just half a small garlic clove, as I have to watch FODMAPS. Utterly delish, whether still slightly warm, or at room temperature, or cold from the fridge the next day (if there’s any left, that is!)

Support @ Minimalist Baker says

We’re so glad you enjoy it and are able to adapt as needed! Thanks so much for sharing, Nikki!

It was the most delicious form of potatoes I ever made with my wife. Everyone in the house loved it.

Support @ Minimalist Baker says

Yay! Thanks so much for the lovely review, Kartik!

Herby, tangy, & highly addictive! This is so so good! Used Dijon mustard and subbed chives for green onion because that’s what we had & it turned out amazing! Will definitely make again!

Support @ Minimalist Baker says

Hi Emily, we’re so glad you enjoyed it! Thanks so much for sharing!

I’m a huge potato salad fan but recently became allergic to eggs a few years ago :( I made this recipe and it’s the only potato salad I need in my life! I love it. It’s super easy and very flavorful!

Support @ Minimalist Baker says

Thanks so much for the lovely review, Megan. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

Good tangy recipe, however, only one garlic clove is required or it’ll be a killer for bot the dish and one’s social life…

Support @ Minimalist Baker says

Thanks for the feedback, Peter! It may also depend on the size of your garlic cloves as they can vary quite a bit =)

Really good potatoes salad for those who are egg-free and prefer a dingy vinaigrette. I liked it fresh at room temperature, but thought it was vastly better after 1 day and chilled.

This came out really good! I used regular mustard, mixed in the cilantro and onion into the entire bowl and added about a tablespoon of capers. I love it!

Support @ Minimalist Baker says

Thanks so much for the lovely review, Marisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

Can I replace dijon mustard with yellow mustard?

Support @ Minimalist Baker says

We haven’t tried that, but it might work. Let us know if you give it a try!

Wow! Terrific! I did kinda tweak it using two small bags of red/yukon gold baby potatoes. I didn’t cut them, but boiled whole. I didn’t have any green onion or mustard, so used vidalia onion, fresh parsley, apple cidar vinegar, canola oil, and one packet of Kroger zesty italian dry dressing mix, onion powder, garlic powder, lots of cracked pepper. Mixed the drained potatoes into the veggie dressing, mashed with masher and mixed well adjusting to taste. I did add a touch more oil as it absorbed it fast! Wow. Zesty, tangy, fantastic potato salad! I love this idea! No mayo!! I just had some warm alongside some roast pork! Delicious! I will make this again and this recipe is great!

Very good and a nice change from mayo-based American versions. Only suggestion is that if you use two kinds of spuds cook them separately. E.g. whites cook a minute or two quicker than golds.

Perfect. I use half spicy brown and half honey mustard. The honey helps balance the tanginess…. but Oh, that delicious tanginess. This is my go-to potato salad. Thanks Minimalist Baker ?

This recipe is wonderful! After reading other reviews I added more garlic and olive oil. Also omitted the 1 Tbsp vinegar added directly to the potatoes. It was perfect! Thank you so much!

Dana @ Minimalist Baker says

Thanks for sharing, Sarina!!

I don’t apple cider vinegar, can I reduce it?

Support @ Minimalist Baker says

We haven’t tried it without the apple cider vinegar, but would recommend substituting it with more red wine vinegar rather than omitting. Hope that helps!

I made this dish today. I am eating it a 4 because I found it too tangy for my palate. Is there anyway that one can cut down on this either by omitting one of the vinegar of adding sugar to the dressing?

Support @ Minimalist Baker says

Hi June! Next time, I’d recommend trying half the dark mustard and half either regular dijon or honey mustard just to cut it a bit. Hope this helps!

This was so delicious, I made it as a side for a work Thanksgiving potluck! The sauce is a little tangy at first so I was worried it might be too sour but I added a bit more garlic and olive oil and once it was combined with the parsley, onions, and potatoes it was DELICIOUS. It was easy to make and so yummy. (Not sure how everyone else at work liked it-we haven’t eaten yet, but I was too excited not to share how happy I am with this recipe. Already planning to make it for Thanksgiving dinner with the family)

I made this recipe with thinly sliced leeks instead of green onions to make it similar to my girlfriend’s Swedish mother’s recipe. Once it sits for a little bit the leeks start to pickle in the vinegar and are delicious. A little bit better than green onions in my opinion because after a day or two in the fridge they maintain a better snap.

Thanks for the recipe! The dill and dijon together work wonders

Support @ Minimalist Baker says

Yum! Thanks for sharing, Bernard!

This turned out fantastic! Made as written and loved the tangy taste and big flavor.

Dana @ Minimalist Baker says

I made this for guests last night and it was a big hit! Already thinking about making it again.

Support @ Minimalist Baker says

Whoop! We are glad it was a hit, Jocelyn!

I made this recipe this week for my lunch and it was delicious! To make it stand alone, I cooked 1 cup of dry lentils (about 2 cups cooked) in my rice cooker and made a little extra dressing, then tossed that into bowl with the potatoes. I added some chives in the mixture. I also served it over lactino kale and tomatoes. Delicious and I will totally repeat!

Dana @ Minimalist Baker says

Smart! Thanks for sharing, Savannah!

My family isn’t that big on potatoes, particularly traditional potato salad- as we’re all mayonnaise haters, but we had a big buffet style party coming up so decided to road test this recipe to see if it would fit the bill.
OMG I am a convert. I ate these potatoes for lunch and supper 3 days in a row, we had actual fights over the last potato. Dana you’ve a genius, thank you again, yet another one of your recipes has become an instant hit in my household!!

Support @ Minimalist Baker says

Yay! We are so glad you enjoyed this recipe!

Made this tonight with roasted potatoes instead of boiled. It was delicious!

Support @ Minimalist Baker says

This potato salad looks scrumptious can’t wait to make it. My question is: I watched the video I love the music on there. Please, can you tell me the name of the music/cd? Thank you love your site. Vivian

Dana @ Minimalist Baker says

We download our songs from a licensed music website!

I made this for the first time for my works potluck luncheon and it was a hit.

Support @ Minimalist Baker says

Whoop! Glad to hear it, Christy!

Great light and refreshing salad – I agree it is tangy but the best tangy!

Dana @ Minimalist Baker says

With small potatoes i like to steam them whole- the flavor of the potato is more intense that way and it doesn’t take much longer than boiling.
Then after slicing i sprinkle with the vinegar so that soaks into the warm potato.
I bet this will be great as a warm dish this fall- i always love mustardy salads with lots of dill!

Support @ Minimalist Baker says

Support @ Minimalist Baker says

Loved this! Dressing is great and I liked cutting the potato on the diagonal and not in chunks like I usually do. I had green pole beans in the garden and added them in abundance to make the salad larger. Thanks for another terrific recipe.

Dana @ Minimalist Baker says

Smart! Thanks for sharing, Linda! xo

This was a great, refreshing alternative to a heavy mayonnaise-based potato salad. I made it for a BBQ with a few friends that are vegan and everyone loved it! I forgot fresh dill so used 1/2 the amount of dried dill and it was still great. I also skipped the parsley. I will definitely make again in the future, and with fresh herbs this time!

Dana @ Minimalist Baker says

Smart!! Thanks for sharing, Chelsea! We appreciate the positive review and kind words :D

Excellent summertime recipe! The fresh dill, green onion and parsley give this a wonderful flavor. The only thing I did differently was I used champagne vinegar instead of the red wine (or white wine) vinegar in the dressing. Super YUMMY!

Support @ Minimalist Baker says

We are glad to hear that you enjoyed it!

Made this last night and loved it! I didn’t find the mustard taste overwhelming at all. I also added steamed green beans, a can of rinsed lentils and served over a plate of greens. Delish!

Dana @ Minimalist Baker says

I made this for a large crowd. They loved the lightness of the salad–not gummed up by mayo. When non-vegans love it–you know you have a winner. And it’s easy! Well done, Dana!

Dana @ Minimalist Baker says

Yay! I love the lightness too! Glad everyone enjoyed it, Judy.

I am making this today but had printed it out on August 18. I noticed it didn’t say how the potatoes were to be prepared before cooking. Came back here today to see if you had edited it and I see you have! Thank you.

This salad is tangy. I think next time I might try half the dark mustard and half either regular dijon or honey mustard just to cut it a bit. I used Maille Old Style mustard.

Dana @ Minimalist Baker says

I used regular Dijon mustard and found the dressing very tangy . I think it’s the two vinegar that may have contributed it being so tangy

I loved it! So easy and quick and my kids loved it, which is like a Christmas miracle. Thank you!!

Support @ Minimalist Baker says

Yay! Thanks for sharing, Jenny!

So I love potatoes and don’t like traditional potato salad. This looks more to my liking, but I absolutely hate mustard. I know it’s not a huge amount of mustard, but I would definitely taste it. Do you have any suggestions for a dressing without mustard?

Dana @ Minimalist Baker says

I would just leave it our or sub tahini!

I agree I hate mustard, I would definitely taste it. Don’t know what tahini is?

Support @ Minimalist Baker says

Tahini is sesame seed butter.

First I want to say that I absolutely love your recipes! I have made countless of them and they are always so perfectly flavorful! I use your recipes not only because they are delicious but because they are so nourishing to the body. However, I have recently become (more) aware of the environmental impact of consuming foods that have to be transported long-distance and I am making more of an effort to eat seasonal and locally grown foods, which allows me to commit to the mission of nourishing the body AND the earth at the same time. I was so excited about this recipe because all of the produce that goes in it is readily available in my garden right now :) . I know that as a professional in this field it would be difficult to limit yourself to making recipes only with seasonal foods, but in an attempt to help healing the earth as well as our bodies, do you think it would be possible to include more recipes that use only seasonal produce? It’s understandable if not, but I thought it was worth a shot :)
Wishing all the best,

Support @ Minimalist Baker says

Thank you for the suggestion, Bianca! I will be sure to pass it along :)

What is the serving size? Is it 1/2 cup?

Dana @ Minimalist Baker says

Yes. You can find the serving sizes in the recipe box and just under the Prep time / Cook time.

Brittany Audra @ Audra's Appetite says

Interesting, I always thought German-style potato salads had vinaigrette dressings…I didn’t know French too! I personally am not a fan of mayo-based dressings, so can’t wait to try this! :)

I’ve only had potato salads a few times in my life, but they are definitely delicious! Onions and potatoes pair beautifully together. Purple potatoes probably taste amazing in this salad too–I want to try making this salad with them!

I haven’t made this yet but will it looks and sounds amazing, I really like your recipes, I look forward to seeing many more. Thank you

I cooked my potatoes whole and then cut them when they cooled a bit. It worked fine. Pretty tangy but good!

Dana @ Minimalist Baker says

Amazing! I didn’t have fresh dill so added some dry and it still came out amazing! Can’t stop picking at it. May not be any left for supper! Bet it will be even better with fresh dill though.

Dana @ Minimalist Baker says

This sounds tasty. Will add to my “try some day” list. I don’t see in the instructions or the recipe whether the potatoes are cooked whole or sliced. I see in the demo video that they are cooked sliced, which makes sense. Recommend you add that adjective to the first step in the instructions.

The introduction mentions thinly-sliced potatoes but the recipe does not. The time given sounds like the amount required for whole baby potatoes. But it seems like slicing the raw potatoes would be easier than waiting until they were cooked.

Trista Kite-Federspiel says

cut them raw and cook. That what’s shown in the video

I just watched the little video because I couldn’t find the answer either…looks like they are pre cut before cooking. This recipe came out delicious and flavorful…bringing it to a potluck tonight! Also..I used fingerlings that had just been dug a day or so ago. YUM!

Dana @ Minimalist Baker says

Thanks for sharing! I’ll add some clarification there!

You slice the potatoes before boiling them

I haven’t tried this one yet but will definitely do so. I love your recipes, especially the avocado green smoothie and the aquafaba granola. Thanks so much for helping to eat delicious, healthy foods!

Dana @ Minimalist Baker says

Do you cook your potatoes whole or cut up? :)

Making this tonight with Beyond Burgers and grilled romaine (if I can find it).

Okay, you want to cook the potatoes whole, so that they don’t become mash. When just done, remove them from the heat, drain and let them cool. That’s why you use small potatoes here, so that we’re not dealing in hours. You don’t want them cold, just cool enough that you can comfortably slice them.