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Herbed Potato Salad with Mustard Vinaigrette delights taste buds!

A delightful Herbed Potato Salad with a tangy mustard vinaigrette that tantalizes the taste buds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and black pepper until well combined.
  3. 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.
  4. Allow the salad to sit at room temperature for about 15 minutes to let the flavors meld. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gSodium: 200mgFiber: 3gSugar: 3g

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.

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