Description
A refreshing and flavorful herb potato salad, perfect for summer gatherings and picnics that combines tender baby potatoes with a tangy dressing and vibrant fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 cup fresh herbs (parsley, dill, chives), chopped
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool, making sure they are fork-tender without becoming mushy.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth, creating a velvety dressing.
- Cut the cooled potatoes in half and place them in a large bowl, exposing their creamy interior for the dressing to cling onto.
- Pour the dressing over the potatoes and add the chopped herbs, infusing them with delicious flavors.
- Toss gently to combine and serve chilled or at room temperature, allowing the flavors to meld beautifully.
Notes
Letting the salad rest for a little while enhances the flavors, so prepare it ahead of time for the best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg