Description
A vibrant and creamy potato salad infused with fresh herbs and a tangy vinaigrette, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh dill, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in a pot of salted water for 10-15 minutes until tender. Drain and let cool.
- Whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a mixing bowl.
- Cut the cooled potatoes in halves or quarters.
- Toss the warm potatoes with the vinaigrette and freshly chopped herbs until well coated.
- Serve warm or chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad can be made ahead of time for better flavor integration. Avoid overcooking the potatoes for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg