If you're on the hunt for a potato salad that’s a little more exciting than the classic mayo-heavy version, this Zesty Herb Potato Salad is just what you need. With its vibrant mix of fresh herbs and a tangy dressing, it's a refreshing take on a beloved dish.
The star of the show here is undoubtedly the red potatoes. They hold their shape well and have a creamy texture when cooked, making them ideal for salads. The olive oil lends a rich, fruity base for the dressing, while the apple cider vinegar adds that necessary tanginess without being overpowering. Dijon mustard brings a subtle heat and depth to the flavor profile. As for the fresh herbs—parsley, dill, and chives—they add a burst of color and freshness that makes this potato salad pop. The garlic powder and black pepper round everything out with a hint of spice, and the red onion offers a mild crunch and sharpness that ties it all together.
This Zesty Herb Potato Salad pairs beautifully with grilled meats like chicken or steak. It’s also a great companion to a light fish dish. For a vegetarian meal, serve it alongside a hearty grilled vegetable platter.
First things first, grab a large pot because you’ll need plenty of water to boil those potatoes evenly. Add a tablespoon of salt to the water before it starts boiling. This step seasons the potatoes from the inside out.
Once the water is at a rolling boil, carefully add your red potatoes. You’re looking to cook them for about 15 minutes. You want them tender, but not falling apart. Test them with a fork; when it slides in without much resistance, they're perfect.
Drain the potatoes and let them cool just a bit—enough so you can handle them. Meanwhile, in a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, and black pepper. This will be your zesty dressing.
Once the potatoes are cool enough to handle, chop them into bite-sized pieces. Toss them right into the bowl with the dressing. This way, they absorb all those delicious flavors while still warm.
Now it’s time to add the fresh herbs and red onion. Sprinkle in your parsley, dill, chives, and the finely chopped red onion. Gently toss everything together until the potatoes are well-coated and the herbs are evenly distributed.
For the best flavor, refrigerate your potato salad for at least 30 minutes. This allows the flavors to meld beautifully. And there you have it—a potato salad that's a real crowd-pleaser!
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