Herby Potato Salad
Brighten up your table with this refreshing Herby Potato Salad, a vibrant twist on the classic side dish that’s loaded with fresh herbs and zesty flavor. Tender baby potatoes are coated in a tangy lemon-herb vinaigrette made with olive oil, whole-grain mustard, and a hint of garlic, then topped with a medley of parsley, dill, and chives for a pop of freshness in every bite. Perfectly versatile, this salad can be served warm, chilled, or at room temperature, making it the ultimate companion for picnics, barbecues, or weeknight dinners. With its quick 35-minute prep and cook time, this easy and healthy recipe is a crowd-pleaser that pairs beautifully with grilled meats or stands alone as a standout vegetarian dish.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 0.5 cup Parsley (fresh, chopped)
- 0.25 cup Dill (fresh, chopped)
- 0.25 cup Chives (fresh, chopped)
- 3 tablespoons Lemon juice (freshly squeezed)
- 4 tablespoons Olive oil
- 1 teaspoon Whole-grain mustard
- 1 clove Garlic (minced)
- 0.5 teaspoon Black pepper (freshly ground)
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
While the potatoes are cooking, prepare the herb vinaigrette. In a small bowl, whisk together the lemon juice, olive oil, whole-grain mustard, minced garlic, and freshly ground black pepper. Set aside.
Chop the parsley, dill, and chives finely and set aside.
Once the potatoes are cooked, drain them well and allow them to cool slightly for about 5-10 minutes.
Transfer the warm potatoes to a large mixing bowl. Drizzle the herb vinaigrette over the potatoes and toss gently to coat them evenly.
Sprinkle the chopped parsley, dill, and chives over the potatoes and toss again to combine.
Taste the potato salad and adjust the seasoning with additional salt or pepper, if needed.
Serve the potato salad warm, at room temperature, or chilled. It can be made a few hours ahead and stored in the refrigerator.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 8.4 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 5542 mg | 118% | |
*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.
