Herby Potato Salad
Ingredients
Lemon Dijon Vinaigrette
-
¼
cup
olive oil
-
2
Tbsp
lemon juice
-
1
Tbsp
red wine vinegar
-
2
tsp
Dijon mustard
-
1
clove
garlic, minced
-
¼
tsp
salt
-
¼
tsp
freshly cracked black pepper
Salad
-
1.5
lbs.
baby potatoes
-
1
tsp
salt (to salt water for boiling)
-
2
Tbsp
chopped fresh parsley
-
2
Tbsp
chopped fresh basil
-
1
green onion
chopped
Instructions
- Prepare the vinaigrette by whisking together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a bowl.
- Wash and slice the baby potatoes in half or into 1-inch pieces.
- Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring to a boil and cook until tender, about 8-10 minutes.
- Drain the potatoes and let them cool until warm but not steaming.
- Chop the parsley, basil, and green onion while the potatoes cool.
- Combine the warm potatoes in a bowl with the vinaigrette and stir to coat. Let sit for about five minutes.
- Add the chopped herbs to the potatoes and stir to combine. Adjust salt and pepper to taste.
- Serve warm or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
14g
Total carbohydrates
31g
Total protein
4g
Sodium
767mg
Cholesterol
0mg
You might also like