Herb-Infused Potato Salad is more than just a side dish; it's a refreshing twist on a classic favorite, perfect for summer picnics or family gatherings. The fresh herbs bring a vibrant flavor that pairs beautifully with the creamy dressing, making it a standout addition to any meal.
Russet potatoes are the backbone of this dish, providing a hearty and satisfying base. Their starchy texture makes them perfect for absorbing flavors. The mayonnaise creates a creamy dressing that coats the potatoes beautifully. Apple cider vinegar adds a tangy punch, balancing the richness of the mayonnaise. Olive oil brings a subtle fruitiness and helps emulsify the dressing. Fresh herbs like parsley and dill add a pop of color and a fresh, earthy flavor. Dijon mustard offers a slight kick and depth, while honey provides a touch of sweetness that rounds everything off. A dash of salt and black pepper enhances all the flavors. Red onion and celery add crunch and a bit of sharpness, and the hard-boiled eggs give the salad a satisfying richness.
This potato salad pairs wonderfully with grilled meats like chicken or steak. It also complements seafood dishes, such as grilled salmon or shrimp skewers. For a vegetarian option, serve it alongside a hearty vegetable quiche or a fresh garden salad.
Start by peeling and dicing your potatoes into 1-inch cubes — this size ensures they cook evenly. Place them in a large pot and cover with salted water. Bring to a boil and let them cook for about 15 minutes or until they're tender when pierced with a fork. Once done, drain the potatoes and allow them to cool for about 10 minutes. This cooling step helps them hold their shape when tossed with the dressing.
While the potatoes are cooling, whisk together the dressing. In a large bowl, combine mayonnaise, apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until smooth. This is where all the magic happens, as these ingredients come together to create a creamy, tangy, and flavorful dressing.
Now, add the cooled potatoes to the bowl. Gently fold in the chopped red onion, celery, hard-boiled eggs, parsley, and dill. Be gentle as you mix to keep the potatoes from breaking apart too much. Once everything is well coated in the dressing, cover the bowl and let the salad chill in the refrigerator for at least an hour. This chilling time allows the flavors to meld beautifully.
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