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

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