Herbed Potato Salad
This vibrant herbed potato salad is a fresh and flavorful twist on a classic side dish. Made with creamy Yukon Gold potatoes, this recipe comes to life with a medley of fresh parsley, dill, and green onions, offering a burst of herby goodness in every bite. The zesty dressing, crafted with olive oil, red wine vinegar, and Dijon mustard, perfectly balances the salad’s earthy and tangy notes. With minimal prep and cook time—just 35 minutes total—this easy potato salad recipe is perfect for picnics, potlucks, or even busy weeknights. Serve it warm, chilled, or at room temperature for a versatile side that complements everything from grilled meats to sandwiches.
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Recipe Information
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 tsp Salt
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 3 stalks Green onions, thinly sliced
- 0.25 cup Olive oil
- 2 tbsp Red wine vinegar
- 2 tsp Dijon mustard
- 0.5 tsp Black pepper
- 1 clove Garlic, minced
Instructions
Wash and scrub 2 lbs of Yukon Gold potatoes. Cut them into bite-sized pieces, leaving the skin on for added texture and nutrients.
Place the potato pieces in a large pot and cover with cold water. Add 2 tsp of salt to the water.
Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes or until they are fork-tender.
While the potatoes cook, prepare the dressing by whisking together 0.25 cup of olive oil, 2 tbsp of red wine vinegar, 2 tsp of Dijon mustard, 1 minced garlic clove, and 0.5 tsp of black pepper in a small bowl. Set aside.
Once the potatoes are cooked, drain them in a colander and allow them to cool slightly for about 5 minutes.
Transfer the warm potatoes to a large mixing bowl. Add the prepared dressing and gently toss until the potatoes are evenly coated.
Add 0.25 cup of chopped parsley, 0.25 cup of chopped dill, and 3 thinly sliced green onions to the bowl. Toss again to incorporate the herbs and distribute evenly.
Taste the salad and adjust with additional salt and pepper if needed.
Serve the potato salad warm, at room temperature, or chilled. Garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 8.1 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4989 mg | 106% | |
*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.
