Garlicky Olive Oil Potato Salad
Elevate your next gathering with this Garlicky Olive Oil Potato Salad, a fresh and flavorful twist on a classic side dish! Featuring tender baby potatoes tossed in a zesty dressing of extra virgin olive oil, minced garlic, tangy lemon juice, and Dijon mustard, this salad delivers a perfect balance of creamy and vibrant flavors. Fresh parsley and chives add a burst of herbaceousness, making each bite irresistibly aromatic. Ready in just 25 minutes, this no-mayo potato salad is a lighter, healthier alternative that’s perfect for barbecues, picnics, or weeknight dinners. Serve it warm, at room temperature, or chilled—it pairs beautifully with grilled meats, seafood, or as a standalone dish. Perfect for anyone searching for a Mediterranean-inspired, vegan-friendly potato side!
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Recipe Information
Ingredients
- 2 pounds baby potatoes (yellow or red)
- 0.25 cup extra virgin olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure they are all roughly the same size for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to a simmer and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and let them cool slightly.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, salt, and black pepper.
Once the potatoes are cool enough to handle, gently toss them in a large mixing bowl with the dressing, making sure they are well coated.
Add the parsley and chives to the bowl and give the potato salad another gentle toss.
Taste and adjust seasoning if needed. Add a touch more salt, black pepper, or lemon juice, depending on your preference.
Serve the potato salad warm, at room temperature, or chilled. It pairs well with grilled meats, seafood, or enjoyed on its own.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1356 mg | 59% | |
| Total Carbohydrate | 165.5 g | 60% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4008 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
