Market Baby Potato Salad
Bright, fresh, and loaded with vibrant flavors, this Market Baby Potato Salad is the ultimate crowd-pleaser for any occasion. Featuring tender baby potatoes tossed in a tangy Dijon mustard and white wine vinegar dressing, this salad is elevated with a medley of fresh herbs—parsley, dill, and chives—alongside crisp radishes and red onion for a delightful crunch. A touch of honey balances the acidity, while a squeeze of lemon adds a refreshing burst of citrus. Perfectly versatile, this salad can be served warm, chilled, or at room temperature, making it ideal for picnics, barbecues, or simple weeknight dinners. For an added layer of freshness, fold in peppery baby arugula just before serving. With its wholesome ingredients, quick preparation, and irresistible taste, this recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons Dijon mustard
- 1.5 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 tablespoons fresh chives
- 0.25 cup red onion
- 0.5 cup radishes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup baby arugula (optional)
Instructions
Wash and scrub the baby potatoes. Cut larger potatoes in half to ensure uniform cooking.
Place the potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until fork-tender. Drain and let cool slightly.
While the potatoes cook, prepare the dressing. In a small bowl, whisk together the olive oil, Dijon mustard, white wine vinegar, lemon juice, and honey.
Grate or finely mince the garlic and add it to the dressing. Stir in the salt and black pepper, then set aside.
Chop the fresh parsley, dill, and chives finely. Thinly slice the red onion and radishes.
Once the potatoes are cool enough to handle, transfer them to a large mixing bowl. If desired, peel off any loose skins, but this is optional for texture.
Pour the dressing over the warm potatoes and gently toss to coat, allowing the flavors to meld.
Add the chopped herbs, sliced onion, and radishes to the bowl. Toss gently to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the potato salad warm, at room temperature, or chilled. For extra freshness, fold in baby arugula just before serving, if using.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3306 mg | 70% | |
*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.
