Description
This Lemon Herb Potato Salad is a refreshing twist on the classic potato salad, featuring a zesty lemon dressing and fresh herbs for a burst of flavor. It’s perfect for summer picnics, barbecues, or as a light side dish with any meal.
Ingredients
Scale
Potato Salad:
- 2 pounds baby potatoes (red or yellow), halved
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 small shallot, finely minced
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 12 to 15 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, lemon zest, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, toss warm potatoes with dressing, shallot, parsley, dill, and chives.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- For a creamier version, add a spoonful of Greek yogurt or mayo to the dressing.
- This salad pairs perfectly with grilled meats or as a picnic side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
