A light and refreshing herbed potato salad featuring tender potatoes tossed in a zesty vinaigrette with fresh herbs. Perfect for picnics, barbecues, or a simple side dish.
Total Time:30 minutes
Yield:4–6 servings
Ingredients
potatoes (Yukon gold or red potatoes)
olive oil
Dijon mustard
apple cider vinegar or lemon juice
garlic, minced
fresh parsley, chopped
fresh dill, chopped
fresh chives, chopped
salt
black pepper
Instructions
Wash and cut the potatoes into bite-sized pieces.
Place them in a pot of salted water and bring to a boil.
Cook until fork-tender, about 10–15 minutes, then drain and let cool slightly.
In a bowl, whisk together olive oil, Dijon mustard, vinegar or lemon juice, and minced garlic.
Add the warm potatoes to a large mixing bowl.
Pour the dressing over the potatoes and gently toss to coat.
Add the chopped parsley, dill, and chives.
Season with salt and black pepper to taste.
Toss again gently and let the salad sit for at least 15–20 minutes before serving.
Notes
Add sliced red onions or chopped celery for extra flavor and crunch.
Crumbled feta cheese can be added for a creamy, tangy twist (not vegan).
For a heartier version, include boiled eggs or grilled chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refresh with a drizzle of olive oil or lemon juice before serving if needed.
