Warm or Cold Potato Garden Salad
Elevate your side dish game with this Warm or Cold Potato Garden Salad—a versatile, flavor-packed recipe that's perfect for any gathering! Featuring tender baby potatoes, juicy cherry tomatoes, refreshing cucumber, and a zesty Dijon-lemon dressing, this salad is a delicious celebration of fresh garden produce. Tossed with fragrant parsley and dill, and enhanced by the gentle tang of red onion, this dish can be served warm for a cozy comfort food experience or chilled for a light, refreshing bite. Ready in just 35 minutes, it's an easy, make-ahead option ideal for potlucks, picnics, or weeknight dinners. Enjoy this vibrant potato salad year-round as a healthy and satisfying addition to your menu!
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Recipe Information
Ingredients
- 2 lbs Baby potatoes
- 1 cup Cherry tomatoes
- 1 Cucumber
- 0.5 Red onion
- 3 tbsp Extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 0.25 cup Fresh parsley
- 0.25 cup Fresh dill
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Garlic clove
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure uniform cooking. Leave the skin on for added texture and nutrients.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. Set aside.
Mince the garlic clove and finely chop the parsley and dill.
In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, minced garlic, salt, and black pepper to make the dressing.
Once the potatoes are done cooking, drain them and allow them to cool slightly if serving the salad warm, or completely if serving it cold.
In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, cucumber, red onion, parsley, and dill. Pour the dressing over the vegetables and toss gently to coat everything evenly.
Taste the salad and adjust seasoning with additional salt or pepper, if necessary.
Serve immediately for a warm potato salad or refrigerate for at least 1 hour and serve chilled for a cold salad.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2787 mg | 121% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 16.8 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4765 mg | 101% | |
*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.
