Description
A light and refreshing potato salad made without mayonnaise, featuring fresh herbs, olive oil, and a tangy vinaigrette. Perfect for picnics, potlucks, or a healthy side dish option.
Ingredients
Units
Scale
- 2 lbs baby potatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 small red onion, thinly sliced
- 1 clove garlic, minced
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Simmer for 10–15 minutes, or until tender when pierced with a fork.
- Drain the potatoes and let them cool slightly.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, pepper, and minced garlic to make the vinaigrette.
- Place the warm potatoes in a large bowl. Add red onion and pour the vinaigrette over them. Toss gently to coat.
- Stir in chopped parsley, dill, and chives. Let sit for at least 15 minutes to absorb flavors before serving.
Notes
- Best served slightly warm or at room temperature.
- Can be made a few hours ahead and refrigerated; let come to room temperature before serving.
- Add capers or chopped pickles for extra tang.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg