So I meant to get this recipe up before Memorial Day because it’s pretty much the ultimate potluck/get-together potato salad buuuut sometimes I just get behind on things, sorry! The important thing is that I’ve shared it now and so you can have it for any get together you’ve got coming up this summer! Or just make it for a side dish for dinner tomorrow for your family then eat what’s left the following day for lunch (it does make a big batch, but you’ll be so glad it does!).
This Garlic-Herb Potato Salad is perfectly vibrant and flavorful thanks to the herbed vinaigrette dressing and it’s likely going to become a go to potato salad recipe for you. It’s easy to make and it’s the perfect use for all the herbs growing in the garden. This recipe will likely remind you of this Cumin Rubbed Grilled Chicken with Chimichurri Sauce I recently posted (if you happened to try it already), the flavors are very similar to that sauce but rather I swapped out the cilantro for herbs that are a perfect match for potatoes like chives and thyme and added some dijon mustard. This is one of those side dish recipes that’s so good you might just find yourself heading back for another serving before you’ve started the main dish. It’s the perfect summer side and I just can’t get enough of it!
- 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
- 1 1/2 Tbsp salt, divided
- 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
- 2 Tbsp red wine vinegar
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp dijon mustard
- 3 cloves garlic, minced (1 Tbsp)
- 1/2 tsp freshly ground black pepper
- 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
- 2 1/2 Tbsp chopped fresh chives*
- 1 Tbsp finely chopped fresh thyme
- Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat. Once it reaches a boil reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). Drain potatoes and let cool slightly, about 10 minutes (cooling is recommend so they don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together).
- While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with remaining 1 1/2 tsp salt, or to taste. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
- *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
- Recipe source: Cooking Classy