This bright, herb-flecked potato salad is a fresh take on a classic side, and it happens to be naturally suited to a dairy free table. Baby Yukon Gold potatoes are simmered until fork-tender, then tossed warm with white wine vinegar so they soak up flavor from the very first step. A quick Dijon and maple vinaigrette gets whisked with olive oil until glossy and emulsified, coating every piece without any heavy dressing weighing it down. Loads of chives, parsley, dill, crisp celery, and thinly sliced red onion fold in for crunch and color in every bite. Serve it at room temperature with a pinch of flaky sea salt on top, and it's an easy, crowd-pleasing dish to bring to any potluck or weeknight dinner while keeping things dairy free from top to bottom.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Place the halved potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 12–15 minutes, until a fork slides through the thickest piece with no resistance.
Drain the potatoes in a colander and transfer them to a large mixing bowl while still hot. Drizzle 1 tbsp of the white wine vinegar over the potatoes and toss gently to coat, then spread them in a single layer and let cool for 15–20 minutes, until just warm to the touch.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
