The potato salad that I enjoy most every day is probably something I would have a good amount of, and I will not get tired of it.
The herby potato salad is the ideal light and fresh potato salad that is perfect for spring because you might like to have a variety of flavors of that potato salad occasionally.
With the addition of tender baby potatoes, a light lemon-dijon vinaigrette, and a healthy dose of fresh herbs, this dish is simple, fresh, and sunny.
A dish that Apronese eats does not need to think too much because it is so delicious, not greasy and too many calories. If you are a fan of potatoes or fresh foods, this dish cannot be missed, really.
How to Choose the Right Potatoes
It is my preference for baby potatoes to use for this potato salad, because they are bite-sized, have a tender skin, and are able to hold their shape even in a salad.
While they are pretty expensive, you can substitute another waxy potato variety, such as yukon gold or red potatoes, or even a smaller potato, cut into one inch cubes.
If you are using a larger potato, you can use a larger potato, just cut it into one inch cubes.
Is It Possible to Use Different Herbs?
I talked about replacing the herbs in this recipe with whatever you can get your hands on, and it’s great because you can use whatever fresh herbs are at hand.
I used parsley, green onion, and basil here, but you could use any of the following herbs:
- Cilantro
- Dill
- Tarragon
- Chives
- Thyme
- Oregano
How Should Herby Potato Salad Be Served?
No matter how you slice it, this tangy potato salad will make you want to eat it well into the upcoming week, whether it’s warm or chilled.
In fact, after some time in the refrigerator, the dressing gets even better as its soaked into the potatoes and becomes even more flavorful.
Herby Potato Salad: What to Serve with It
As a side dish to a light burger, such as Mediterranean Turkey Burgers or Baked Chicken Drumsticks, this simple potato salad would go great with roasted or grilled meats, as well as roasted pork tenderloin or poultry.
In addition to being awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus, this salad would also be wonderful when served alone.
Potato Salad with Herbs
This herby potato Salad is a delicious concoction of tender baby potatoes, a zesty and bright vinaigrette made with lemons and dijon mustard, and a generous amount of fresh herbs.
Author: Beth
Prep Time: 20 mins/ Cook Time: 15 mins/ Total Time: 35 mins
Servings: 4
Ingredients
Lemon Dijon Vinaigrette
- 1/4 cup olive oil ($0.64)
- 2 Tbsp lemon juice ($0.08)
- 1 Tbsp red wine vinegar ($0.10)
- 2 tsp Dijon mustard ($0.12)
- 1 clove garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
Salad
- 1.5 lbs baby potatoes ($2.99)
- 1 tsp salt (to salt water for boiling) ($0.05)
- 2 Tbsp chopped fresh parsley ($0.01)
- 2 Tbsp chopped fresh basil ($0.20)
- 1 green onion, chopped ($0.10)
Instructions
- The first step would be to prepare the vinaigrette. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl, and whisk the ingredients together until smooth. Once the ingredients are smooth, set the vinaigrette aside.
- After washing the potatoes, cut them in half (or into 1-inch pieces depending on the size you prefer).
- Boil the potatoes in the pot of water, covered with one tablespoon of salt, for 8 to 10 minutes or until they are tender when pierced with a fork. Once tender, remove the potatoes from the pot and serve.
- In a colander, drain the potatoes and let them cool in a refrigerator until they are still warm but do not have any steam remaining in them.
- During the cooling process for the potatoes, chop the parsley, basil, and green onion while it is still warm.
- After the potatoes have been drained and slightly cooled, place them in a bowl with the vinaigrette over top and stir gently to coat the potatoes. Let them sit to soak up some of the dressing for about five minutes, stirring occasionally, so that some of the dressing can soak into them.
- Last but not least, stir the chopped herbs into the mixture, taste and adjust the salt and pepper to your liking. Serve warm, or cool and refrigerate until ready to serve. I found this procedure to be extremely easy.
Nutritional
Serving: 1 serving ・ Calories: 258 kcal ・ Carbohydrates: 31 g ・ Protein: 4 g ・ Fat: 14 g ・ Sodium: 767 mg ・ Fiber: 4 g
The nutritional values shown here are only estimates. Please see our full nutrition disclaimer .
Step by Step Photos
Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.
Whisk the ingredients together until smooth, then set the dressing aside.
Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.
Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.
Allow the potatoes to cool until warm, but no longer steaming.
While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).
Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.
Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.
Herby Potato Salad: How to Make It– Step by Step Photos
As soon as the salad is ready, prepare the vinaigrette by combining 1/4 cups olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 tablespoons Dijon mustard, 1 clove of garlic (minced), and 1 4 tablespoons salt, and 1/4 tablespoons freshly cracked pepper in a large bowl.
In a bowl, whisk together all the ingredients until smooth, and set aside the dressing while it is being made.
You will need 1.5 pounds of baby potatoes, which you will halve or cut into cubes of 1 inch, if you are using another variety of potato.
As soon as you have the potatoes in a pot, cover them with water, and add one teaspoon of salt, then bring the pot of water to a boil over medium-high heat.
Cook the potatoes until they are fork tender (about 8-10 minutes, depending on the size of the potatoes). Drain them into a colander.
After the potatoes are cooled, you should allow them to remain warm, but not steaming, for one or two hours.
If you want to make it easier for yourself, chop about 2 Tbsp of each of your fresh herbs while the potatoes are cooling (this is a flexible amount, you can add more or less according to your liking).
Let the potatoes sit for about five minutes, stirring occasionally, so that they can absorb some of the vinagrette, so they can absorb as much as possible.
When you finish the potatoes, transfer them to a bowl and pour the dressing over them. Stir until they are well coated.
Make sure that the potato salad is warm before adding the chopped herbs. Make sure that the herbs are well mixed. Check the flavor and season with salt and pepper if needed.
Well, that completes an incredibly simple and delicious dish for you to entertain your family.
This is an accompaniment that Apronese thinks is an easy dish to eat and helps you to effectively relieve boredom if you eat too many fried foods during the week.
Don’t think too much about the recipe, just do it and you can adjust it depending on your family’s preferences and tastes.
Don’t forget to share your results in the comments below
