Description
A bright and zesty potato salad featuring tangy lemon and fresh herbs, perfect for warm days and gatherings.
Ingredients
Scale
- 2 lbs baby potatoes, halved
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the halved baby potatoes in a pot and cover with cold water.
- Bring to a boil and cook until tender, about 15-20 minutes. Test by piercing with a fork.
- Drain the potatoes and let them cool slightly, making them easier to handle.
- In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper to create your dressing.
- Add the potatoes, parsley, and dill to the bowl and gently toss to coat them with the dressing.
- Serve chilled or at room temperature. If serving chilled, let the salad rest in the fridge for at least 30 minutes to meld the flavors.
Notes
For best flavor, allow the salad to chill in the refrigerator for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg