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Herbed Potato Salad Recipe

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3.9 from 60 reviews

This Herbed Potato Salad is a fresh and vibrant side dish featuring tender red potatoes tossed in a flavorful dressing of olive oil, fresh herbs, Dijon mustard, and lemon juice. Garnished with green onions and celery for a crisp texture, this salad is perfect for picnics, barbecues, or as a refreshing accompaniment to any meal.

Ingredients

Potatoes

  • 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
  • 1 tablespoon fine sea salt

Dressing

  • ¼ cup olive oil
  • ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
  • ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, roughly chopped
  • Freshly ground black pepper, to taste

Add-ins

  • 3 stalks celery, chopped

Instructions

  1. Cook the potatoes: In a large saucepan or Dutch oven, combine the sliced potatoes and salt. Cover with room temperature water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until the potatoes are easily pierced with a paring knife and pull out with little resistance, about 5 to 6 minutes.
  2. Drain and reserve water: Reserve ¼ cup of the cooking water and then drain the potatoes. Transfer the potatoes to a large mixing bowl.
  3. Prepare the dressing: In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper. Process until the herbs and garlic are chopped into small pieces. While the processor runs, gradually pour in the reserved cooking water and process just until blended. If you don’t have a food processor or blender, finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.
  4. Toss potatoes with dressing: Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. The potatoes will absorb the dressing, so it may look like there is too much initially. Let the potatoes rest for ten minutes, gently tossing every few minutes.
  5. Add celery and garnish: Add the chopped celery along with 2 tablespoons each of additional parsley and green onions. Toss again gently. Season generously to taste with salt and freshly ground black pepper.
  6. Serve or store: Serve immediately, or cover and refrigerate until ready to serve. This salad is best consumed within a few hours but will keep refrigerated for up to three days.

Notes

  • Using the reserved potato cooking water in the dressing helps to meld flavors and slightly thicken the dressing.
  • For best flavor, let the salad rest and absorb the dressing before serving.
  • Use small red potatoes for their creamy texture and color; however, Yukon gold can be a good substitute.
  • This salad can be served cold or at room temperature depending on your preference.
  • Make sure not to overcook the potatoes to maintain texture; they should be tender but not falling apart.

Find it online: https://justsosavory.com/herbed-potato-salad-recipe/