Herbed Potato Salad Recipe

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Herbed Potato Salad Recipe: A tasty side dish that’s quick and simple to prepare and full of fresh herb, garlic, and lemon tastes is herbed potato salad.

At potlucks, backyard barbecues, and picnics, the recipe is usually a hit.

Herbed Potato Salad Recipe

Ingredients

2 pounds baby potatoes, scrubbed and cut in half,
1/3 cup chives or green onions, finely chopped

1/3 cup herbs, chopped,Note 2 (fresh parsley, dill, chives and/or basil)
zest of 1/2 lemon

Vinaigrette, Note 3

1 1/2 tablespoons of fresh lemon juice
1 teaspoon Dijon mustard

1 1/2 cloves garlic, minced
1/2 teaspoon salt

1/4 teaspoon black pepper
1/4 cup olive oil

Instructions

POTATOES IN A POT OF COOL WATER: Add potatoes to a pot. Add just enough water to the potatoes to cover them. Add two tsp of salt. Bring to a boil, then reduce the heat to medium and cook for about 8 minutes, or until the potatoes are easily pierced with a fork. After draining, place the potatoes in a big bowl.

Create the venete: In a small bowl, whisk together the lemon, Dijon, garlic, salt, and pepper. Add the oil gradually and whisk until thoroughly combined.

COMBINE: Drizzle the potatoes with the entire vinaigrette (or slightly cooled potatoes). Although it may appear excessive, the excess will be absorbed by the potatoes to provide a delicious flavor. Add the herbs, lemon zest, and green onions (or chives). Toss lightly to thoroughly coat the potatoes.

Heat or serve at room temperature. To allow the flavors to develop at room temperature, I usually prepare the meal an hour or two in advance.

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Recipe Notes

Kinds of potatoes to use:

I generally use baby red potatoes (new potatoes). If the baby potatoes are on the larger side, cut them in quarters instead of halves.

If you can’t find baby potatoes, buy other waxy potatoes with thin skins such as Yukon gold potatoes or fingerling potatoes. Just cut them into small bite size chunks.

I suggest not using russet potatoes, as they don’t hold their shape as well and would need to be peeled

Herb options:

Use whatever you love. Good ones for this recipe are parsley, dill, chives, basil and/or tarragon. Cilantro is great if you love it (many people hate it).

If you don’t have green onions, you can substitute red onion.

You can also use some fresh herbs and some dried herbs (or frozen cubes). 1 tablespoon fresh

Dressing variations:

I love the lemon-garlic-Dijon-herb combination, but almost any type of vinaigrette will do.

You can certainly replace the lemon with white wine vinegar, red wine vinegar or apple cider vinegar.

Or, for a shortcut, use a store-bought Italian dressing or an olive oil dressing (add lemon zest to it to make it a tangy dressing).

Make Ahead: Refrigerate covered for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated

Fat: 1g | Sodium: 214mg | Potassium: 652mg | Fiber: 4g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 1mg

Herbed Potato Salad Recipe

Ingredients

Vinaigrette, Note 3

Instructions

ALSO SEE

Recipe Notes

Kinds of potatoes to use:

Herb options:

Dressing variations:

Nutrition

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