Tangy Herb Potato Salad
Transform your classic barbecue side dish with this vibrant and refreshing Tangy Herb Potato Salad, a crowd-pleaser brimming with bold flavors and fresh ingredients. Tender baby potatoes are tossed in a creamy dressing that balances the tanginess of Dijon mustard, lemon juice, and white wine vinegar with the richness of mayonnaise and extra virgin olive oil. The addition of garden-fresh parsley, dill, and chives, combined with the crunch of red onion and celery, creates a medley of textures and aromas in every bite. Perfectly seasoned with a touch of black pepper, this chilled potato salad is a quick and easy dish, ready in just 30 minutes, and ideal for picnics, cookouts, or potlucks. For a finishing touch, garnish with extra herbs and serve as a delicious accompaniment to grilled meats or roasted vegetables.
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 1 teaspoon salt
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 small red onion, finely diced
- 2 stalks celery, diced
- 0.5 teaspoons black pepper
Instructions
Scrub and rinse the baby potatoes thoroughly under running water. Cut any larger potatoes in half, ensuring all pieces are roughly the same size for even cooking.
Place the potatoes in a large pot and fill with enough water to cover them. Add 1 teaspoon of salt. Bring the water to a boil over medium-high heat, then lower to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
Drain the cooked potatoes and allow them to cool for about 10 minutes. Once cool, cut them into bite-sized pieces if needed.
In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, white wine vinegar, and olive oil until smooth and creamy.
Fold the potatoes into the dressing mixture, ensuring they are evenly coated.
Add the chopped parsley, dill, chives, red onion, and celery to the bowl. Gently toss everything together to combine.
Season the potato salad with freshly ground black pepper and additional salt to taste, if needed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the Tangy Herb Potato Salad chilled as a side dish or on its own. Garnish with extra fresh herbs if desired.
Nutrition Facts
Calories |
2771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.7 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4326 mg | 92% | |
*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.
