Garlic-Herb Potato Salad

Garlic-Herb Potato Salad requires approximately 45 minutes from start to finish. This salad has 245 calories, 4g of protein, and 14g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 8 and costs 73 cents per serving. It is brought to you by Cooking Classy. Head to the store and pick up red potatoes, fresh parsley, fresh chives, and a few other things to make it today. 109 people have made this recipe and would make it again. It will be a hit at your The Fourth Of July event. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try No Mayo Garlic Herb Potato Salad + VIDEO (Giveaway), Garlic-Herb Potato Nests, and Baked Garlic Herb Potato Wedges for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

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).

2. 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.

3. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl.

4. Pour dressing over top and gently toss just a few times to coat.

5. 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

Nutrition Information:

covered percent of daily need