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:

1/2 tsp freshly ground black pepper

1 Tbsp dijon mustard

3 Tbsp chopped fresh chives*

1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)

1 Tbsp finely chopped fresh thyme

3 cloves garlic, minced (1 Tbsp)

1 1/2 Tbsp fresh lemon juice

1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)

3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)

2 Tbsp red wine vinegar

1 1/2 Tbsp salt, divided

Equipment:

knife

pot

mixing bowl

whisk

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:

Quickview
244k Calories
3g Protein
13g Total Fat
28g Carbs
10% Health Score
Limit These
Calories
244k
12%

Fat
13g
21%

  Saturated Fat
1g
12%

Carbohydrates
28g
9%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
1362mg
59%

Get Enough Of These
Protein
3g
7%

Vitamin K
56µg
54%

Vitamin C
21mg
26%

Potassium
809mg
23%

Vitamin B6
0.31mg
16%

Manganese
0.31mg
15%

Vitamin E
1mg
13%

Fiber
3g
13%

Copper
0.25mg
12%

Phosphorus
111mg
11%

Magnesium
42mg
11%

Vitamin B3
2mg
10%

Vitamin B1
0.15mg
10%

Iron
1mg
10%

Folate
36µg
9%

Vitamin A
315IU
6%

Vitamin B5
0.51mg
5%

Zinc
0.64mg
4%

Vitamin B2
0.06mg
4%

Calcium
29mg
3%

Selenium
1µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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