Tangy Herb Potato Salad

Transform your classic barbecue side dish with this vibrant and refreshing Tangy Herb Potato Salad, a crowd-pleaser brimming with bold flavors and fresh ingredients. Tender baby potatoes are tossed in a creamy dressing that balances the tanginess of Dijon mustard, lemon juice, and white wine vinegar with the richness of mayonnaise and extra virgin olive oil. The addition of garden-fresh parsley, dill, and chives, combined with the crunch of red onion and celery, creates a medley of textures and aromas in every bite. Perfectly seasoned with a touch of black pepper, this chilled potato salad is a quick and easy dish, ready in just 30 minutes, and ideal for picnics, cookouts, or potlucks. For a finishing touch, garnish with extra herbs and serve as a delicious accompaniment to grilled meats or roasted vegetables.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

Ingredients

• 2 pounds baby potatoes
• 1 teaspoon salt
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 small red onion, finely diced
• 2 stalks celery, diced
• 0.5 teaspoons black pepper

Directions

Step 1

Scrub and rinse the baby potatoes thoroughly under running water. Cut any larger potatoes in half, ensuring all pieces are roughly the same size for even cooking.

Step 2

Place the potatoes in a large pot and fill with enough water to cover them. Add 1 teaspoon of salt. Bring the water to a boil over medium-high heat, then lower to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.

Step 3

Drain the cooked potatoes and allow them to cool for about 10 minutes. Once cool, cut them into bite-sized pieces if needed.

Step 4

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, white wine vinegar, and olive oil until smooth and creamy.

Step 5

Fold the potatoes into the dressing mixture, ensuring they are evenly coated.

Step 6

Add the chopped parsley, dill, chives, red onion, and celery to the bowl. Gently toss everything together to combine.

Step 7

Season the potato salad with freshly ground black pepper and additional salt to taste, if needed.

Step 8

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.

Step 9

Serve the Tangy Herb Potato Salad chilled as a side dish or on its own. Garnish with extra fresh herbs if desired.

Nutrition Facts

Serving size	1454.8 grams (1454.8g)

Amount per serving	% Daily Value*
Calories	2771

Total Fat 207.00g	265%
Saturated Fat 19.80g	99%
Polyunsaturated Fat 0.00g
Cholesterol 235mg	78%
Sodium 3725mg	162%
Total Carbohydrate 221.90g	81%
Dietary Fiber 16.10g	58%
Total Sugars 12.70g
Protein 20.80g	42%

Vitamin D 0IU	0%
Calcium 216mg	17%
Iron 8mg	47%
Potassium 4326mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 2.9%

Carbs: 31.3%