$4.50 RECIPE / $1.13 SERVING
I’m not sure about you, but I could eat potato salad every day and never get tired of it.
This Herby Potato Salad is a light and refreshing springtime choice. It’s made with delicate baby potatoes, a light and tangy lemon-Dijon vinaigrette, and plenty of fresh herbs. Easy, breezy, and bright!
WHICH POTATOES SHOULD I USE?
For this potato salad, I use baby potatoes since they’re bite-sized, have sensitive skin, and keep their shape well in the salad.
However, because they are more expensive than other potatoes, you can substitute another waxy kind, such as Yukon Gold or red potatoes. Simply cut a larger potato into one-inch cubes if you’re using it.
CAN I USE VARIOUS HERBS?
Yes! The beauty of this recipe is that you can use any fresh herbs you have on hand to make it. I used parsley, green onion, and basil, but any of the herbs listed below might be substituted:
WARM OR COLD HERBY POTATO SALAD?
Regardless, Warm maybe my favorite, but I’m not going to pass up this sour potato salad when it’s chilled the next day! The dressing soaks into the potatoes a little more and adds even more flavor after a few hours in the refrigerator.
HERBY POTATO SALAD SERVING SUGGESTIONS
This easy potato salad would be delicious with any roasted or grilled meat, such as Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, such as Mediterranean Turkey Burgers.
When served with Mediterranean Coleslaw and Hummus, this salad would be fantastic as part of a vegetarian platter.
HERBY POTATO SALAD
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 of garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
- 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)
- First, make the vinaigrette. In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper. To make the dressing, whisk together all of the ingredients until smooth, then put it aside.
- Potatoes should be washed and cut in half (or into 1-inch pieces).
- Place the potatoes in a pot with enough water to cover them and 1 teaspoon of salt. Over medium-high heat, bring the water to a boil. Boil the potatoes until they are fork-tender (8-10 minutes).
- Drain the potatoes in a colander and set them aside to cool until they’re warm but not steaming.
- Chop the parsley, basil, and green onion while the potatoes are cooling.
- In a mixing dish, combine the drained and slightly cooled potatoes. Toss in the vinaigrette and toss to coat. Allow the potatoes to soak up some of the dressing for about five minutes, stirring occasionally.
- Finally, whisk in the chopped herbs until everything is well combined. Taste and season with salt and pepper to taste. Serve immediately or keep refrigerated until ready to use.
- Serving: 1 serving
- Calories: 258 kcal
- Carbohydrates: 31 g
- Protein: 4 g
- Fat: 14 g
- Sodium: 767 mg
- Fiber: 4 g
STEP-BY-STEP INSTRUCTIONS FOR MAKING HERBY POTATO SALAD
- Begin by making the vinaigrette. In a mixing bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 tablespoons Dijon mustard, 1 chopped garlic clove, 1/4 tablespoons salt, and 1/4 tablespoons freshly cracked pepper.
- Set aside the dressing after whisking the ingredients together until smooth.
- 1.5-pound baby potatoes washed and half-sliced Cut the potatoes into 1-inch cubes if you’re using a different kind.
- In a pot, place the potatoes, fill with water, and season with 1 teaspoon salt. Over medium-high heat, bring the saucepan of water to a boil. Boil the potatoes until fork tender (about 8-10 minutes depending on size), then drain in a strainer.
- Allow cooling until the potatoes are warm but not boiling.
- While the potatoes cool, cut roughly 2 tablespoons of fresh herbs (this is flexible, you can use more or less to your liking).
- Pour the dressing over the drained and slightly cooled potatoes. Toss the potatoes in the sauce until they’re completely covered. Allow 5 minutes for the potatoes to absorb some of the vinaigrette, stirring regularly.
- Toss the potato salad with the chopped herbs and mix well. Taste it and, if necessary, adjust the salt or pepper.