Herby Potato Salad
Herby Potato Salad
Table of Contents
I don’t know about you, but I could enjoy potato salad daily without ever getting tired of it. However, it’s nice to switch things up occasionally, and this Herby Potato Salad is a delightful, light option for spring. With tender baby potatoes, a zesty lemon-Dijon vinaigrette, and a generous sprinkle of fresh herbs, it’s simple, fresh, and perfect for sunny days.
What Kind Of Potatoes To Choose
I prefer baby potatoes for this salad since they’re bite-sized, tender-skinned, and maintain their shape beautifully. However, they can be a bit pricey, so feel free to opt for another waxy variety like Yukon Gold or red potatoes. If you go with larger potatoes, just cut them into one-inch cubes.
Can I Use Different Herbs?
Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:
- Cilantro
- Dill
- Tarragon
- Chives
- Thyme
- Oregano
Do You Serve Herby Potato Salad Warm or Cold ?
Either way! I think I prefer it warm, but I definitely won’t say no to this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing seeps into the potatoes, enhancing the flavor even more.
What to Serve with Herby Potato Salad
This easy potato salad pairs perfectly with any roasted or grilled meat, such as Baked Chicken Drumsticks , and complements light burgers like Mediterranean Turkey Burgers. It also shines on a vegetarian platter alongside Mediterranean Coleslaw and Hummus.
You may like: Cheese Curds
Herby Potato Salad
Ingredients
- Lemon Dijon Vinaigrette
- 1/4 cup olive oil
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- Salad
- 1.5 lbs. baby potatoes
- 1 tsp salt to salt water for boiling
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh basil
- 1 green onion chopped
Instructions
- Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
- Wash the potatoes and slice them in half (or into 1-inch pieces).
- Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
- Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
- While the potatoes are cooling, chop the parsley, basil, and green onion.
- Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
- Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.
Notes
Calories: 258kcal
Carbohydrates: 31g
Protein: 4g
Fat: 14g
Sodium: 767mg
Fiber: 4g
