Fresh Herb Potato Salad
This Fresh Herb Potato Salad is bursting with vibrant herbs and a zesty dressing—light, fresh, and perfect for any occasion!
Servings: 4 servings
Ingredients
- 2 pounds small potatoes halved (Yukon Gold or red potatoes work beautifully)
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/4 cup fresh chives chopped
- 1/4 cup red onion finely diced
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Start by washing the small potatoes thoroughly. Halve them lengthwise to ensure even cooking. Place the halved potatoes in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender but not falling apart, about 12-15 minutes. Once cooked, drain the potatoes and set aside to cool slightly.
Step 2: Chop the Fresh Herbs and Onion
- While the potatoes are cooking, finely chop the fresh parsley, dill, and chives. Dice the red onion as finely as possible to ensure the onion flavor melds smoothly into the salad without overpowering it.
Step 3: Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk until emulsified and slightly thickened.
Step 4: Combine Salad Ingredients
- In a large mixing bowl, add the slightly cooled potatoes, chopped herbs, and diced red onion. Pour the dressing over the top and gently toss to coat every potato half in the flavorful dressing and herbs.
Step 5: Adjust Seasoning and Serve
- Taste the salad and add more salt or pepper as needed. For best flavor, allow the salad to rest at room temperature for about 15 minutes before serving to let the potatoes soak up the dressing and the herbs infuse their aroma.
Equipment
- Large pot
- Large Mixing Bowl
- Small bowl
Notes
- Use small, waxy potatoes like Yukon Gold or red potatoes for best texture that holds together without crumbling.
- Don’t overcook the potatoes; keep them tender but firm to maintain shape in the salad.
- Let potatoes cool slightly before tossing with dressing to prevent wilting the fresh herbs.
- Add a splash of lemon juice to the dressing for extra brightness if desired.
- For a crunch, add toasted walnuts, sliced radishes, or celery as toppings.
