Warm Herbed Potato Salad
Elevate your potato salad game with this Warm Herbed Potato Salad recipe—a vibrant blend of tender baby potatoes tossed in a tangy Dijon mustard dressing and brightened with fresh parsley, dill, and chives. Perfectly seasoned and served warm, this dish combines simplicity and sophistication, making it an irresistible side for any gathering or weeknight dinner. The addition of minced garlic and a splash of apple cider vinegar in the dressing adds a zesty depth, while optional red onion provides a subtle crunch. Ready in just 30 minutes, this quick and flavorful recipe is a must-try for fans of hearty, herb-infused comfort food. Ideal for picnics, potlucks, or as a fresh alternative to traditional creamy potato salads!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes (red or yellow)
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Fresh chives, chopped
- 0.5 teaspoon Black pepper
- 0.25 cup Optional: Red onion, thinly sliced
Instructions
Wash the baby potatoes thoroughly. If the potatoes are large, cut them into halves or quarters 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 pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, and minced garlic until combined.
Once the potatoes are cooked, drain them and let them sit for a couple of minutes to release steam. This helps them absorb the dressing better.
While the potatoes are still warm, transfer them to a large bowl. Gently toss the potatoes with the dressing until they are evenly coated.
Add the chopped parsley, dill, and chives to the bowl. If using red onion, stir it in as well. Gently toss to combine.
Season the salad with black pepper and additional salt to taste if needed.
Serve the potato salad warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 8.4 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3122 mg | 66% | |
*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.
