Herbed Potato Salad

Name: Herbed Potato Salad
Prep time: 20 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed; 1/3 cup olive oil; 1/3 cup finely chopped shallot (from about 1 medium shallot); 3 tablespoons champagne vinegar; 1 tablespoon Dijon mustard; 2 1/2 teaspoons kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1/4 cup finely chopped fresh Italian parsley leaves; 1/4 cup finely chopped fresh tarragon or dill leaves, or a combination

Salad Potatoes Potato Salad Memorial Day Labor Day 4th of July Father's Day Dinner Party Picnic Camping Potluck Gluten Free Healthy Vegan Vegetarian Mustard Olive Oil Parsley Herbs Lunch Side Dish Kid Friendly Make Ahead Salt Spring Summer Easy Dijon Mustard

Save (463)

Rate

6 servings Easy

Total: 1 hr 10 mins

11 Ratings

Ingredients (9)

2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed
1/3 cup olive oil
1/3 cup finely chopped shallot (from about 1 medium shallot)
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh tarragon or dill leaves, or a combination

Try Amazon Fresh

Nutritional Information

Calories267
Fat12.41g
Saturated fat1.75g
Trans fat0.0g
Carbs35.72g
Fiber4.77g
Sugar2.22g
Protein4.6g
Cholesterol0g
Sodium521.14mg
Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

The iconic potato salad recipe has a mayonnaise dressing, but this lighter version tosses new potatoes with a shallot-and-Dijon-mustard vinaigrette and gets even more flavor from fresh herbs like parsley, tarragon, and dill. The tangy herbed dressing cuts through the richness of meats like barbecued beef short ribs, braised sausages, baked pork chops.

by Christine Gallary

Instructions

1Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.
2When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.
3Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature.