Herby Potato Salad
Ingredients
The potatoes
-
20
ounces
baby potatoes
-
1
tablespoon
salt
-
½
cup
potato cooking water
The dressing
-
¼
cup
extra virgin olive oil
-
½
bunch
chives
-
½
bunch
fresh dill
-
⅓
cup
cilantro
-
3
tablespoons
lemon juice
-
1
tablespoon
lemon zest
-
1
tablespoon
white wine vinegar
-
2
teaspoons
Dijon mustard
-
2
cloves
garlic
-
½
cup
sliced green onions
-
to taste
freshly ground black pepper
Instructions
- Boil the sliced baby potatoes in salted water until fork-tender.
- Reserve some potato cooking water before draining the potatoes.
- Blend the dressing ingredients in a blender until mostly smooth.
- Toss the cooked potatoes with the herb dressing in a large bowl.
- Chill the potato salad in the fridge for at least 2 hours or serve warm.
- Garnish with green onions and additional herbs before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
193
Total fat
11g
Total carbohydrates
22g
Total protein
3g
Sodium
265mg
Cholesterol
0mg
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