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Herbed Potato Salad Recipe

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3.9 from 4 reviews

This Herbed Potato Salad is a fresh and vibrant twist on a classic side dish, featuring tender red potatoes tossed in a zesty herb and garlic dressing with parsley, green onions, lemon juice, and Dijon mustard. Perfect for picnics, barbecues, or any gathering, this salad is both easy to prepare and flavorful, offering a refreshing complement to your meal.

Ingredients

Potatoes and Seasoning

  • 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
  • 1 tablespoon fine sea salt

Dressing and Herbs

  • ¼ cup olive oil
  • ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
  • ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, roughly chopped
  • Freshly ground black pepper, to taste

Additional Ingredients

  • 3 stalks celery, chopped

Instructions

  1. Cook Potatoes: In a large saucepan or Dutch oven, combine the sliced potatoes and salt. Cover with room temperature water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are tender and easily pierced with a paring knife, about 5 to 6 minutes.
  2. Drain and Reserve Water: Reserve ¼ cup of the cooking water, then drain the potatoes. Transfer them to a large mixing bowl.
  3. Make Dressing: In a small food processor or blender, combine olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper. Process until herbs and garlic are finely chopped. While the processor is running, gradually add the reserved cooking water and blend until just combined. If you don’t have a food processor, finely chop herbs and whisk dressing until oil is incorporated.
  4. Toss Potatoes with Dressing: Drizzle the herbed olive oil mixture over the warm potatoes and gently toss to combine. The potatoes will absorb the dressing as they rest.
  5. Rest and Toss with Celery: Let the potatoes rest for 10 minutes, gently tossing every few minutes. Add chopped celery along with the additional parsley and green onions. Toss again and season generously with salt and pepper to taste.
  6. Serve or Chill: Serve immediately or cover and refrigerate until ready to serve. Best enjoyed within a few hours but can be stored in the refrigerator for up to three days.

Notes

  • Use small red potatoes as they hold their shape well and have a creamy texture.
  • Reserve some cooking water to help make a smooth dressing and add flavor.
  • Gently mix potatoes to avoid mashing them.
  • Potato salad is best served within a few hours but can be stored refrigerated for up to 3 days.
  • This recipe can be made slightly ahead and chilled before serving.

Find it online: https://glowcooks.com/herbed-potato-salad-recipe/