I don’t know if you feel the same way, but potato salad is something I can eat every day. It might be nice to try different varieties of potato salad, and this Herby Potato Salad is a great light and fresh option for spring. This salad features tender baby potatoes, light, zesty lemon-Dijon dressing, and fresh herbs. It’s simple, fresh, and sunny!
WHAT TYPES OF POTATOES CAN I USE?
Because they are bite-sized and tender, baby potatoes are my first choice in potato salad. They can be more expensive than other potatoes, so it is worth considering using a waxy variety like Yukon Gold, red potatoes or even red potatoes. You can cut larger potatoes into 1-inch cubes if you are using them.
CAN I USE DIFFERENT HERBS?
Yes! This recipe can be adapted to use any fresh herbs that you have. You could substitute any of these herbs for the Basil, green onion and Parsley I used.
- Cilantro
- Dill
- Tarragon
- Chives
- Thyme
- Oregano
DO YOU SERVE HERBY-POTATO SALAD FIRM OR COLD?
It doesn’t matter what! Although I prefer warm potatoes, I won’t turn down this creamy potato salad chilled the next day. The dressing will absorb into the potatoes more quickly if kept in the fridge. This adds flavour and texture.
WHAT TO SERVE WITH HERBY POTATO SALAD
This simple potato salad is great with roasted or grilled meat such as Baked Chicken Drumsticks and Herb Roasted Pork Tenderloin. It can also be a side dish to light burgers like Mediterranean Turkey Burgers. This salad is also great as part of a vegetarian platter if paired with Mediterranean Coleslaw or Hummus.
HERBY-POTATO SALAD
This Herby Potato Salad features tender baby potatoes, bright, zesty lemon-Dijon vinegar and plenty of fresh herbs.
INGREDIENTS
LEMON DIJON VINAIGRETTE
- 1/4 cup olive oil ($0.64)
- 2 Tbsp of lemon juice ($0.08)
- 1 Tbsp red vinegar (0.10)
- 2 tsp Dijon mustard ($0.12)
- 1 clove minced garlic ($0.08)
- 1/4 tsp salt ($0.02)
- 1/4 teaspoon freshly cracked black pepper ($0.02)
SALAD
- 1.5 lbs. 1.5 lbs.
- 1 teaspoon salt (to add salt to the water before boiling) ($0.05
- 2 Tbsp chopped fresh Parsley ($0.01)
- 2 Tbsp chopped fresh Basil ($0.20).
- 1 chopped green onion ($0.10)
INSTRUCTIONS
- First, make the vinaigrette. In a bowl, combine the olive oil with lemon juice, red grape vinegar, Dijon, garlic salt, and pepper. Mix all ingredients until well combined. Set aside the dressing.
- Wash the potatoes, then cut them into half or 1-inch pieces.
- Put the potatoes in a large pot. Cover with water and season with 1 teaspoon salt. Bring the water to a boil on medium heat. Boil the potatoes for 8-10 minutes.
- Let the potatoes cool in a colander until they are no longer steaming.
- As the potatoes cool, chop the Basil, Parsley, and green onions.
- Place the slightly cooled, drained potatoes in a bowl. Add the vinaigrette to the bowl and mix well. Allow the potatoes to sit for five minutes, occasionally stirring so that they absorb some of the dressing.
- Add the chopped herbs to the bowl and mix well. Adjust the salt and pepper according to your taste. Keep warm, or refrigerate until you are ready to serve.
