This Herbed Red Potato Salad is a delightful twist on the classic potato salad, perfect for any gathering or picnic. With fresh herbs and a tangy dressing, it offers a refreshing, vibrant flavor that's both satisfying and light.
Red potatoes are the star of this dish, offering a firm texture that holds up well in salads. Mayonnaise brings that creamy consistency we all love in a potato salad, while Dijon mustard adds a mild, tangy kick. Apple cider vinegar provides a touch of acidity to balance out the creaminess. We’re using a trio of herbs here: dill for its fresh, slightly sweet taste, parsley for a hint of earthiness, and chives for a mild onion flavor. Finally, a chopped red onion adds crunch and a bit of sharpness.
This potato salad pairs wonderfully with grilled chicken or steak for a hearty meal. It's also a great companion to a light, flaky fish. For a vegetarian option, serve it alongside a big, green salad or grilled vegetables.
To start, go ahead and get those red potatoes boiling. Fill a large pot with salted water, toss in the potatoes, and bring it to a boil. You're aiming for them to be tender but not falling apart — about 20 minutes should do the trick. Once they're done, drain them well and let them cool. This step is crucial as you don't want to handle scalding hot potatoes!
While the potatoes are cooling, grab a large bowl and whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until you have a smooth dressing. It should be creamy with a bit of zing — taste and adjust if you need more mustard or vinegar.
Once your potatoes are cool enough, dice them into bite-sized chunks. Add these to your bowl along with the dill, parsley, chives, and red onion. Gently toss everything together, making sure those potatoes are nicely coated in the dressing.
Season with salt and black pepper to taste. I usually start with a pinch and add more if needed after a taste test. Now, cover the bowl and pop it in the fridge for at least an hour. This chill time helps the flavors meld together beautifully.
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