Description
A light and refreshing potato salad made without mayonnaise, featuring fresh herbs and a zesty dressing.
Ingredients
- Baby potatoes: 1 kg (about 2.2 lbs)
- Fresh dill: 1/4 cup, chopped
- Fresh parsley: 1/4 cup, chopped
- Fresh chives: 1/4 cup, chopped
- Lemon juice: 3 tablespoons (freshly squeezed)
- Olive oil: 4 tablespoons
- Garlic: 2 cloves, minced
- Salt: to taste
- Black pepper: to taste
Instructions
- Choose baby potatoes, wash them thoroughly, and cut them into similar sizes if using larger potatoes.
- Cook the potatoes in salted boiling water for 15-20 minutes until fork-tender.
- Prepare the herb dressing by whisking together lemon juice, olive oil, minced garlic, salt, and black pepper.
- Once cooked, drain the potatoes, let them cool, and cut them into quarters.
- Combine the quartered potatoes with the dressing in a large bowl and gently toss to coat.
- Add chopped dill, parsley, and chives, folding them into the salad.
- Adjust seasoning if necessary and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Fresh herbs should be vibrant and aromatic for the best flavor.
- Feel free to add additional vegetables like cherry tomatoes or cucumbers for extra texture.
- Protein options like chickpeas or grilled chicken can make the salad more filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, no mayo, herb salad, healthy salad, summer recipe