Lemon Ginger Potato Salad (no mayo)Brynn McDowell
This Lemon Ginger Potato Salad is a mayo-free, fresh and zesty dish infused with lemon ginger tea, crunchy veggies, and smooth dressing made from Dijon mustard, olive oil, and herbs.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 6 Stash Lemon and Ginger flavored tea bags
- 2 quarts water
- 1 pound red potatoes sliced
- 3 stalks celery diced
- 4 green onions chopped, divided in 2 portions
- ¼ cup parsley roughly chopped
- 2 cloves garlic peeled, roughly chopped
- 1 inch piece of fresh ginger peeled, rough chop
- 2 tablespoon Dijon mustard
- 1 lemon zested and juiced
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
Instructions
- Bring 2 quarts of water to boil in a large pot. Remove from heat and add tea bags. Steep 5-7 minutes.
- Remove tea bags, return pot to heat. Add sliced potatoes. Simmer 15-20 minutes until fork tender. Drain and cool.
- Chop celery, parsley, and half the green onions. Add to large mixing bowl.
- Add garlic, ginger, Dijon, lemon juice/zest, and remaining green onions to food processor. Blend into smooth dressing.
- Add cooled potatoes to bowl with veggies. Pour dressing over and toss gently.
- Season with salt and pepper. Chill 1 hour before serving.
Notes
Chill at least 1 hour before serving for best flavor. Leftovers store well for 3-4 days in airtight container.