Description
A vibrant and flavorful take on the classic potato salad, featuring fresh herbs and zesty lemon.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1/2 cup of fresh herbs (parsley, dill, chives)
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the potatoes: Wash the baby potatoes thoroughly under running water and keep the skin on. Cut larger potatoes in half for even cooking.
- Cook the potatoes: Place the potatoes in a pot, cover with cold water, add salt and bring to a boil. Once boiling, reduce heat and simmer for 15-20 minutes until fork-tender.
- Cool and cut: Drain the potatoes and cool for about 10 minutes. Cut any larger pieces into bite-sized chunks.
- Mix the dressing: In a bowl, combine olive oil, lemon juice, and Dijon mustard. Whisk until emulsified.
- Herb time: Chop fresh herbs finely and add to the dressing, stirring to combine.
- Toss it together: Add cooled potatoes to the herb dressing and gently toss until well coated.
- Season it right: Taste and adjust seasoning with salt and pepper as desired.
- Let it marinate: Allow the salad to sit at room temperature for at least 30 minutes before serving.
Notes
For best flavor, let the salad sit to absorb the dressing. Serve with grilled meats or as a light meal with bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, herb salad, summer recipes, picnic food, vegetarian dishes