Garlic-Herb Potato Salad

posted May 22, 2017 10:54 p.m. (CDT)
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3 lbs small red potatoes, scrubbed and rinsed and diced into small, even-sized chunks (about 1-inch)

1½ Tbsp salt, divided

½ C olive oil

2 Tbsp red wine vinegar

1½ Tbsp fresh lemon juice

1 Tbsp Dijon mustard

3 cloves garlic, minced

½ tsp freshly ground black pepper

⅓ C finely chopped fresh parsley

2½ Tbsp chopped fresh chives*

1 Tbsp finely chopped fresh thyme

Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 tablespoon 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 to 15 minutes. 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 than 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 1½ teaspoon 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. Makes 8 servings. 

Recipe courtesy of