Warmed Herbed Potato Salad
Elevate your side dish game with this Warmed Herbed Potato Salad, a comforting yet vibrant recipe that's perfect for any occasion. Tender baby potatoes are boiled to perfection and tossed in a homemade Dijon vinaigrette infused with garlic and a touch of honey for a balance of tangy and sweet flavors. Freshly chopped parsley, dill, and chives add a burst of herbal freshness, making each bite earthy and aromatic. Unlike traditional mayo-based potato salads, this warm version is light, flavorful, and naturally dairy-free, perfect for gatherings or weeknight dinners. Serve it as a stand-alone dish or a delicious complement to roasted meats, grilled seafood, or plant-based mains. Ready in just 30 minutes, this easy Warmed Herbed Potato Salad is sure to be your new go-to for a healthier, crowd-pleasing side!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 4 tablespoons Olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 2 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 tablespoon Fresh chives, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 6 cups Water
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half, ensuring all are approximately the same size for even cooking.
In a large pot, bring 6 cups of water to a boil and add 1 teaspoon of salt.
Gently add the potatoes to the boiling water and cook for 12-15 minutes, or until they are tender when pierced with a fork. Drain and set aside.
While the potatoes cook, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
In a small bowl, whisk together the Dijon mustard, red wine vinegar, honey, the sautéed garlic (along with the oil from the pan), and the remaining 2 tablespoons of olive oil. Season the vinaigrette with a pinch of salt and freshly ground black pepper, to taste.
Transfer the warm, drained potatoes to a large mixing bowl. Pour the vinaigrette over the potatoes and gently toss to coat evenly.
Sprinkle the chopped parsley, dill, and chives over the potatoes and gently fold them into the salad to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the potato salad warm, either on its own or as a side dish. Enjoy!
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2794 mg | 121% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3007 mg | 64% | |
*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.
