Garlic-Herb Potato Salad

05.31.2016

Garlic Herb Potato Salad | Cooking Classy

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!
Garlic Herb Potato Salad | Cooking Classy Garlic Herb Potato Salad | Cooking ClassyGarlic Herb Potato Salad | Cooking Classy

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Garlic-Herb Potato Salad

Yield: About 8 servings

Ingredients

  • 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

Instructions

  1. 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).
  2. 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.
  3. *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.
  4. Recipe source: Cooking Classy

24 comments

  • Kyttari: Definitely going to try this out! June 1, 2016 at 12:15am Reply

  • Melinda | Sprinkle and a Dash: Love it already. Everything is already in my pantry and I will be grilling meat all summer, what could be better. Thank you. June 1, 2016 at 9:48am Reply

  • Purwakarta: wow delicious.. i like potato very much, i want this one June 1, 2016 at 9:40pm Reply

  • Joan: Thank you!!! Tried this tonight and hubby and I both loved it. Can’t wait to share this with my friends. June 3, 2016 at 4:49pm Reply

    • Jaclyn: So glad it was a hit Joan! June 29, 2016 at 11:35am Reply

  • Beverley Press: an recipe that is fresh and exciting, thank you xoxo June 4, 2016 at 3:08am Reply

  • Laura: Just tried this. Wow, it was a hit. Fresh, light and tasty. A great alternative to a classic mayo potato salad. June 6, 2016 at 4:42am Reply

    • Jaclyn: I’m so glad you liked it Laura! Thanks for your feedback! June 6, 2016 at 3:05pm Reply

  • Lynn: Wow, just made it. Fantastic June 28, 2016 at 3:20pm Reply

    • Jaclyn: I’m so happy to hear you liked it Lynn! Thanks for your comment! June 29, 2016 at 11:18am Reply

    • Jaclyn: So glad you liked it Lynn! June 29, 2016 at 11:19am Reply

  • peggy: My Nona made this when we were small. I have tried to duplicate it to no avail. I think this will be the magic recipe. Thanks June 29, 2016 at 9:36am Reply

    • Jaclyn: I hope you love it and I hope it’s close :)! June 29, 2016 at 11:15am Reply

  • Kristy: This potato salad is so flavorful. I just made it, and had to snesk a taste before dinner. My daughter has a dairy and egg allergy, so this works for us! July 4, 2016 at 2:50pm Reply

  • Melissa: Can this be made the day before? July 24, 2016 at 7:13pm Reply

  • Thea: Does this need to be served immediately or will it last in the fridge for a couple days? July 26, 2016 at 2:31pm Reply

    • Jaclyn: It does last in the fridge a few days. July 26, 2016 at 9:24pm Reply

  • Barbara: Di you cut up potatoes before cooking? July 31, 2016 at 10:06am Reply

  • JaneK: Big hit at my house! Easy to make and zingy flavors! Will definitely make this again! August 11, 2016 at 5:25pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Jane, thanks for your comment! August 11, 2016 at 8:05pm Reply

  • Debbie: Has anyone added some boiled eggs for some protein? Trying this for dinner tomorrow. May 20, 2017 at 9:43pm Reply

  • Annie Ortega: I made this for Memorial Day and it was a hit! The herbs I used was flat leaf parsley and fresh rosemary…. I also sauted red onions and threw those in (for flavor and color). Overall, YUM YUM! Thanks for this great recipe! May 29, 2017 at 8:51pm Reply

    • Jaclyn: Thanks for taking the time to comment Annie! June 13, 2017 at 12:49pm Reply

  • Nicky: Very good, but mine came out a little to oily? Did anyone else have this issue? I followed the recipe exactly July 9, 2017 at 11:55pm Reply

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