There’s something magical about a potato salad that’s perfectly seasoned, creamy, and bursting with flavor. This garlic herb potato salad is exactly that, and once you try it, you’ll find yourself craving it time and again. With its fresh herbs, zingy garlic, and tender potatoes, it’s the kind of dish that steals the spotlight at any gathering. Whether you’re serving it at a barbecue or enjoying it as a quick weekday lunch, this recipe is sure to become a favorite.
Steps
- Begin by placing the red potatoes in a large pot and cover them with water, ensuring the water is at least an inch above the potatoes. Add salt to the water (approximately 1 tablespoon) and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let them simmer until they are just tender, around 10 to 15 minutes.
- While the potatoes are cooking, prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives, and thyme in a mixing bowl. Adjust the seasoning with salt to your taste, approximately 1 1/2 teaspoons. Allow the mixture to rest while the potatoes cook and cool slightly.
- After the potatoes are cooked, drain them and let them cool for about 10 minutes to avoid them falling apart while mixing. Transfer the cooled potatoes to a large mixing bowl.
- Pour the prepared dressing over the potatoes and gently toss them a few times to ensure even coating. You can serve the salad warm or chilled, depending on your preference. If desired, substitute other herbs like basil, tarragon, dill, or rosemary for the chives and thyme, while keeping parsley as a staple.
Ingredients
- Red potatoes
- Water (enough to cover potatoes by an inch or two)
- Salt (approximately 1 tablespoon for boiling water, plus 1.5 teaspoons for seasoning)
- Olive oil
- Red wine vinegar
- Lemon juice
- Dijon mustard
- Garlic
- Black pepper
- Fresh parsley
- Fresh chives
- Fresh thyme
Nutritional Values
Calories 1960 | Calories from Fat 936 | Fat 104g | Saturated Fat 8g | Sodium 5080mg | Potassium 6376mg | Carbohydrates 224g | Fiber 24g | Sugar 16g | Protein 16g | Vitamin A 2440IU | Vitamin C 171.2mg | Calcium 208mg | Iron 13.6mg
FAQ
- Can I serve Garlic Herb Potato Salad warm or cold?
- Absolutely! This potato salad can be enjoyed either warm or chilled. If you prefer it warm, serve it immediately after tossing with the dressing. For a cold version, let the potatoes cool and refrigerate before serving.
- What herbs can I use if I don’t have chives and thyme?
- If chives and thyme aren’t available, feel free to substitute with other herbs such as basil, tarragon, dill, or rosemary. While parsley is essential for the dish, you can customize the other herbs based on your preferences or what you have at hand.
- Why is there no mayonnaise in this potato salad?
- This recipe is akin to a German potato salad, which traditionally does not include mayonnaise. Instead, it uses a light vinaigrette dressing with olive oil, red wine vinegar, and lemon juice, providing a fresh and tangy flavor that pairs perfectly with the potatoes.
- How do I ensure the potatoes don’t fall apart when mixing?
- To prevent the potatoes from breaking apart, allow them to cool slightly after cooking before tossing with the dressing. This helps them maintain their shape. If serving hot, consider plating the potatoes first and then drizzling the dressing over each serving to avoid excessive mixing.
Tips
- To ensure the potatoes maintain their shape and do not become mushy, allow them to cool slightly after cooking before tossing with the dressing. If you prefer to serve the salad warm, consider plating the potatoes first and then drizzling the dressing over each portion.
- While parsley is essential for the recipe, feel free to experiment with other herbs like basil, tarragon, dill, or rosemary in place of chives and thyme, based on your personal taste or what you already have available.
- Remember to generously season the water with salt when boiling the potatoes. This step enhances the flavor of the potatoes, ensuring a well-seasoned final dish.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
