Garlic-Herb Potato Salad
User Reviews
5
Garlic-Herb Potato Salad
Description
This potato salad starts by boiling diced red potatoes in salted water until they are tender yet still hold shape, preventing a mushy texture. After draining and cooling slightly, the potatoes are tossed with a dressing of olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, and black pepper. Finely chopped fresh herbs—parsley, chives, and thyme—are incorporated to add fresh, bright flavors.
The dressing's acidity from vinegar and lemon juice complements the mild sweetness of the potatoes, while the garlic and mustard add savory depth. This salad can be served warm for a comforting touch or chilled for a refreshing side. Gently tossing the potatoes just before serving helps maintain a pleasant texture and flavor balance.
The herbs are flexible; parsley is key, but chives and thyme can be swapped for alternatives like basil, tarragon, dill, or rosemary depending on preference or availability. To avoid breaking the potatoes, serve hot portions with dressing spooned on top instead of tossing everything together if serving immediately warm.
Ingredients
- 3 lbs red potatoes scrubbed and rinsed and diced into small even size chunks (about 1-inch, small
- salt
- 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
- 2 Tbsp red wine vinegar
- 1 1/2 Tbsp lemon juice fresh
- 1 Tbsp Dijon mustard
- 3 cloves garlic minced (1 Tbsp
- 1/2 tsp black pepper freshly ground
- 1/3 cup parsley from about 1/2 cup cup packed leaves with some stem, finely chopped, fresh
- 2 1/2 Tbsp chives chopped fresh
- 1 Tbsp thyme finely chopped fresh
Instructions
- Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp).
- Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
- Drain potatoes and let cool slightly, about 10 minutes**.
- While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
- Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl.
- Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
Notes
- Parsley is essential for freshness, but substitute chives and thyme with herbs like basil, tarragon, dill, or rosemary according to your preference or what you have on hand.
- Cool the potatoes slightly before tossing with dressing to prevent them from falling apart; for hot serving, plate portions individually and spoon dressing over each.
User Reviews
Overall Rating
5
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