Description
A creamy, tangy potato salad made with boiled potatoes, golden eggs, and a mustard-based dressing. No mayo! This halal-certified recipe uses fresh herbs, olive oil, and lemon zest for rich flavor and balanced texture, perfect for picnics or family dinners.
Ingredients
Red potatoes, 2 lbs (900g)
Large eggs, 4
Raw onion, 1 small
Dijon mustard, 1 tbsp
Avocado oil, 3 tbsp
White vinegar, 1 tbsp
Fresh herbs (like dill or parsley), to taste
Lemon zest, to taste
Instructions
Cut potatoes into 1″ cubes
Boil in salted water until fork-tender (18-22 minutes)
Cool briefly in ice water, drain
Quarter cooled potatoes, onion, and eggs; transfer to a large bowl
Add vinegar and fresh herbs to the bowl
Whisk mustard, oil, and lemon zest to make dressing
Let dressing rest for 20 minutes
Pour dressing over potato mixture and toss
Cover and refrigerate at least 30 minutes before serving
Notes
Use skin-on potatoes for texture
Let dressing rest for proper emulsification
Chill for 30+ minutes for best flavor
Substitute green onions if raw onion is unavailable
Halal-certified by omitting animal fats and alcohol
- Prep Time: 25
- Cook Time: 30
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 0g
- Sodium: 1200mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 167mg