Herb-Infused Potato Salad
Aromatic herb-infused potato salad with a tangy dressing perfect for summer gatherings, offering a nutritious twist on the classic recipe.
Prep time: 20 minutesCook time: 15 minutesServes: 8
Ingredients
3 lbs russet potatoes
1 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tbsp Dijon mustard
1 tbsp honey
1 tsp salt
1 tsp black pepper
1/2 cup red onion, finely chopped
1/2 cup celery, diced
2 hard-boiled eggs, chopped
Instructions
1. Peel and dice the potatoes into 1-inch cubes.
2. Boil potatoes in salted water for 15 minutes or until tender.
3. Drain and let cool for 10 minutes.
4. In a large bowl, whisk together mayonnaise, apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper.
5. Add cooled potatoes, red onion, celery, hard-boiled eggs, parsley, and dill to the dressing.
6. Gently mix until all ingredients are coated with the dressing.
7. Chill in the refrigerator for at least 1 hour before serving.
Storage
Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating
Eat the salad cold; reheating is not recommended to preserve texture and freshness.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
