[an error occurred while processing this directive] Creamy Herb Potato Salad - Steven and Chris
Creamy Herb Potato Salad

Creamy Herb Potato Salad


This delicious recipe from Joy McCarthy's new book is proof that healthy can and should be delicious!



1/4 cup (60 mL) chopped fresh dill
2 tbsp (30 mL) chopped fresh parsley
2 cloves garlic, minced
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) extra-virgin olive oil
3 tbsp (45 mL) filtered water
2 tbsp (30 mL) tahini
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) black pepper


  1. Wash and cut potatoes into small chunks. If you have organic potatoes, you do not need to peel them.
  2. Bring a large pot of water to a gentle boil.
  3. Add potatoes and boil just until tender, 15 to 20 minutes. Be careful not to overcook.
  4. Drain and run under cold water; drain again. Let cool completely.
  5. In a large bowl, whisk together dressing ingredients until well combined.
  6. Toss potatoes with dressing.
  7. Refrigerate for a few hours and serve chilled.

This recipe is vegan, dairy-free and gluten-free!

Cook Time: 15 Minutes

Serving Size: Serves 4


Video: Creamy Herb Potato Salad

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