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Garlic-Herb Potato Salad
5 from 36 votes

Garlic-Herb Potato Salad

Garlic-Herb Potato Salad combines tender diced red potatoes with a tangy vinaigrette flavored by minced garlic, Dijon mustard, and a fresh mix of parsley, chives, and thyme. The salad offers a balance of creamy, savory, and herbal notes, served warm or chilled, making it a versatile side dish for various meals.

Prep Time
20 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
45 mins
Servings: 8
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).
  2. 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). 
  3. Drain potatoes and let cool slightly, about 10 minutes**.
  4. 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).
  5. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
  6. 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.