Herb Potato Salad
Herb potato salad is a perfect light summer side dish that's quick and easy to make and bursting with flavor. Great for picnics (no mayo), potlucks and BBQs.
Servings (change as needed): 6
- 2 pounds baby potatoes, scrubbed and cut in half
- 1/3 cup chives or green onions, finely chopped
- 1/3 cup herbs, chopped (parsley, dill, chives and/or basil)
- zest of 1/2 lemon
- 1 1/2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
BOIL THE POTATOES: Place potatoes in a pot. Cover with just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a serving bowl.
MAKE THE VINAIGRETTE: Whisk the lemon, Dijon, garlic, salt and pepper in a small bowl. Slowly add the oil and whisk until well blended.
COMBINE: Pour all the vinaigrette over the potatoes. It might look like more than you need, but it will be absorbed into the potatoes for great flavor. Add the green onions (or chives), herbs and lemon zest. Toss gently to coat the potatoes well. Serve warm or at room temperature. I often make the dish an hour or two ahead to let the flavors develop.
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 values are estimates based on a nutrition calculator.
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