I remember we were visiting my grandmother’s childhood home, nestled in the quiet countryside. It was a beautiful sunny afternoon, and she decided to introduce us to one of her favorite recipes that had been passed down through generations. As a child, I used to think that potato salad was something reserved for American cookouts, but that afternoon, she showed me a completely different take—light, fresh, and bursting with flavor, thanks to the herbs and a zesty vinaigrette.
The secret, she said, was in the quality of the potatoes and the freshness of the herbs. I still remember her tiny kitchen, the aroma of garlic, lemon, and fresh dill filling the air as she patiently taught me the importance of balancing the acidity in the dressing. I learned that simplicity was the key; the potatoes needed to shine on their own, with just a little enhancement from the herbs and lemon zest.
Now, every time I prepare this herbed potato salad, I make sure to use the same vibrant mix of herbs—parsley, dill, chives, and a hint of basil—just like she did. It’s not only the perfect side dish for a summer feast, but it also holds a special place in my heart, reminding me of those sunny afternoons with family, where food brought us closer together.
This recipe has become a staple in my home. Whether I’m serving it alongside grilled chicken or bringing it to a potluck, it never fails to impress. The best part? It’s so simple to make, but tastes like you’ve spent hours perfecting it. Plus, it can be served warm or at room temperature, making it versatile for any occasion. I hope this recipe brings as much joy to your table as it does to mine. Give it a try, and let the vibrant flavors and fond memories make their way into your kitchen.
Making Herbed Potato Salad
Ingredients
- 2 pounds baby potatoes, cleaned and halved
- 1 1/2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/3 cup finely chopped herbs (parsley, dill, chives, and/or basil)
- 1/4 teaspoon black pepper
- 1/3 cup finely chopped chives or green onions
- Zest of half a lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
Directions
- Cook the potatoes: Place the halved baby potatoes in a large pot, cover them with cold water, and add 2 teaspoons of salt. Bring the water to a boil, reduce to medium heat, and cook for about 10 minutes or until the potatoes are tender. Drain and transfer to a large bowl.
- Prepare the vinaigrette: In a separate bowl, combine the lemon juice, Dijon mustard, minced garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing becomes smooth and well-blended.
- Toss the salad: Drizzle the vinaigrette over the warm potatoes. Add the lemon zest, fresh herbs, and chopped chives or green onions. Gently mix everything until the potatoes are evenly coated. Serve immediately or allow the flavors to meld at room temperature for an hour.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, bring the potato salad to room temperature before serving again.
Cooking Tips
For a creamier texture, lightly mash some of the potatoes before adding the dressing. You can also add a tablespoon of mayo or Greek yogurt for a creamier dressing.
Serving Suggestions
This herbed potato salad pairs well with grilled chicken, seafood, or burgers. You can garnish it with extra herbs or lemon slices for a fresh touch. Serve with a cold, crisp white wine or iced tea.
Ingredient Substitutions
If you don’t have Dijon mustard, yellow mustard or whole grain mustard can be used. Feel free to use any combination of herbs based on availability, such as tarragon or cilantro. White wine vinegar can be used instead of lemon juice for a tangy twist.
Seasonal Variations
During the summer, try adding fresh cherry tomatoes or sliced radishes for a burst of color and texture. In winter, roasted root vegetables like carrots or beets can make this dish heartier.
Allergen Information
This recipe contains no common allergens. However, if you need to avoid garlic, you can substitute with garlic-infused oil or simply omit it. Make sure to check the Dijon mustard label for any potential allergens.
FAQ:
How long can I store this potato salad?
You can store it in the refrigerator for up to 3 days in an airtight container.
Can I make this potato salad ahead of time?
Yes, you can prepare it up to a day in advance. Let it sit at room temperature for about 30 minutes before serving to enhance the flavors.
What herbs work best in this salad?
Parsley, dill, chives, and basil all complement this dish. Feel free to mix and match based on your preference.
Can I serve this potato salad warm?
Yes, it can be served warm, at room temperature, or cold, depending on your preference.
Can I add other vegetables?
Absolutely! Cherry tomatoes, radishes, or even peas make excellent additions to this potato salad.
Is there a way to make the salad creamier?
To make it creamier, you can add a tablespoon of mayonnaise or Greek yogurt to the vinaigrette.
Herbed Potato Salad
Ingredients
- 2 pounds baby potatoes cleaned and halved
- 1 1/2 cloves of garlic minced
- 1 teaspoon Dijon mustard
- 1/3 cup finely chopped herbs parsley, dill, chives, and/or basil
- 1/4 teaspoon black pepper
- 1/3 cup finely chopped chives or green onions
- Zest of half a lemon
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
Instructions
- BOIL THE POTATOES:
- Place the halved potatoes in a pot with cold water, just enough to cover them. Add 2 teaspoons of salt. Bring to a boil, then reduce to medium heat and cook until the potatoes are fork-tender, around 10 minutes. Drain them well and transfer them to a large mixing bowl.
- MAKE THE VINAIGRETTE:
- In a small bowl, whisk together the lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Gradually drizzle in the olive oil while whisking until the dressing is fully emulsified.
- COMBINE AND SERVE:
- Pour the prepared vinaigrette over the warm potatoes, ensuring they’re well-coated. Mix in the lemon zest, fresh herbs, and chopped chives or green onions. Toss gently to combine. You can serve this salad warm or at room temperature. For enhanced flavor, let it sit for an hour or two at room temperature before serving.
