Potato Salad with Fresh Herbs and Lemon
Bright, zesty, and bursting with flavor, this Potato Salad with Fresh Herbs and Lemon is a vibrant twist on the classic picnic staple. Tender Yukon gold potatoes are tossed in a light yet flavorful dressing made with freshly squeezed lemon juice, extra virgin olive oil, Dijon mustard, and a touch of honey for balance. The addition of fresh dill, parsley, and chives brings a fragrant, herbaceous punch that elevates every bite. This easy-to-make recipe is ready in under 40 minutes and can be served warm, at room temperature, or chilled, making it a versatile side dish for any gathering. With its refreshing citrus notes and herbaceous charm, this potato salad is perfect for picnics, potlucks, or weeknight dinners.
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Recipe Information
Ingredients
- 2 lb Yukon gold potatoes
- 2 tsp Salt
- 0.25 cup Extra virgin olive oil
- 3 tbsp Lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 tsp Honey
- 2 tbsp Fresh dill (chopped)
- 2 tbsp Fresh parsley (chopped)
- 2 tbsp Fresh chives (chopped)
- 0.5 tsp Black pepper (freshly ground)
- 1 clove Garlic (minced)
Instructions
Wash and scrub the potatoes thoroughly. Cut them into bite-sized chunks, leaving the skin on for added texture and nutrients if desired.
Place the potato chunks in a large pot and cover them with cold water. Add 2 teaspoons of salt to the water to season the potatoes as they cook.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the potatoes and allow them to cool slightly in the colander for 5-10 minutes.
While the potatoes are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, and black pepper until emulsified.
In a large mixing bowl, gently toss the warm potatoes with the lemon dressing to ensure the flavors absorb into the potatoes.
Add the chopped dill, parsley, and chives to the potatoes. Toss gently to combine, ensuring the herbs are evenly distributed.
Taste the salad and adjust the seasoning if needed, adding more salt or pepper to taste.
Serve the potato salad warm, at room temperature, or chilled. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 170.5 g | 62% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3958 mg | 84% | |
*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.
