Ingredients for Baby Red Potato Salad With Lemon And Herbs
- 1 pound baby red potatoes
- Rice Vinegar (not found in recipe)
- Mayonnaise (not found in recipe)
- Green Onions (not found in recipe, chives are used instead)
- Celery (not found in recipe)
- 1 tablespoon chopped fresh parsley
- Fresh Basil (not found in recipe)
- Fresh Dill (not found in recipe)
- Lemon Peel (not found in recipe, fresh lemon juice is used instead)
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Baby Red Potato Salad With Lemon And Herbs
- Wash and scrub 1 pound of baby red potatoes.
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low and simmer for 15-17 minutes, or until potatoes are easily pierced with a fork.
- Drain the potatoes in a colander and let them cool slightly.
- While potatoes cool, prepare the dressing: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh chives, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Once potatoes are cool enough to handle, cut them into 3/4-inch pieces.
- In a large bowl, gently toss the potatoes with the lemon-herb dressing.
- Taste and adjust seasoning as needed, adding more salt, pepper, lemon juice, or herbs to your liking.
- Serve immediately or chill for later. Garnish with extra fresh herbs before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
15g
Fat
7g
Carbs
15g
