Description
A delightful Herbed Potato Salad with a tangy mustard vinaigrette that tantalizes the taste buds.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 teaspoon salt
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, diced
Instructions
- Place the halved baby potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and black pepper until well combined.
- In a large mixing bowl, combine the warm potatoes, chopped parsley, chives, red onion, and celery. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
- Allow the salad to sit at room temperature for about 15 minutes to let the flavors meld. Serve warm or at room temperature.
Notes
- For a creamier texture, add 1/2 cup of Greek yogurt or sour cream to the dressing.
- Substitute the baby potatoes with sweet potatoes for a different flavor profile and added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg