Description
Savor the bright flavors of summer with this refreshing Fresh Herb Potato Salad, featuring creamy baby potatoes and a vibrant mix of herbs—perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds baby potatoes
- 1 cup flat-leaf parsley, chopped
- 1 cup dill, chopped
- 1 cup chives, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly, place them in a large pot, cover with water, and add a pinch of salt.
- Bring to a boil over medium-high heat and cook until fork-tender (about 15-20 minutes). Drain and let cool slightly.
- While cooling, chop the parsley, dill, and chives.
- In a large mixing bowl, combine cooled potatoes with chopped herbs. Drizzle in olive oil and lemon juice; season with salt and pepper.
- Toss gently to mix without breaking the potatoes. Cover and refrigerate for at least one hour before serving.
Notes
- Feel free to customize by adding diced cucumbers for crunch or adjusting herbs according to your preference.
- For added depth of flavor, consider incorporating a dash of Dijon mustard into the dressing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg