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Herb Potato Salad
Keep it clean with this dairy-free potato salad! This easy side dish recipe feels fancy with fresh herbs and red potatoes.
Course
Salads
Cuisine
American
Keyword
Herb Potato Salad
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
284
kcal
Author
Stacie Vaughan
Equipment
Mixing bowl
Non-stick skillet
Large pot
Ingredients
1 ½
lb
small red potatoes
cut in half
2
tsp
salt
¼
cup
extra virgin olive oil
divided
½
cup
sweet onion
chopped small
¼
cup
white vinegar
3
tbsp
chopped fresh parsley
3
tbsp
chopped fresh chives
2
tbsp
chopped fresh dill
1
tbsp
whole-grain mustard
US Customary
-
Metric
Instructions
Place potatoes in a medium pot. Add 1 teaspoon salt and cover potatoes with cold water.
Bring to water to a boil and cook for 10 minutes or until potatoes are fork tender.
Drain the potatoes and cool for at least 10 minutes.
Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add onion and saute 5-6 minutes or until tender.
In a bowl, mix together vinegar, parsley, chives, dill, mustard, remaining 1 teaspoon of salt and cooked onions. Stir in remaining olive oil.
Add in warm potatoes and toss to coat.
Serve warm or cover with cling wrap and chill until ready to serve.
Nutrition
Serving:
1
g
|
Calories:
284
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
11
g
|
Sodium:
1124
mg
|
Fiber:
4
g
|
Sugar:
4
g