Lemon Herb Red Potato Salad
Lemon Herb Red Potato Salad is full of tender potatoes and tons of flavor! Made with a delicious oil based lemon herb dressing and no mayo, it's perfect for summer parties.
Servings: 6 servings
Ingredients
- 3 pounds baby red potatoes scrubbed clean and quartered or cut into evenly sized pieces
- Salt
- 2 celery stalks finely diced
- 1/3 cup minced onion
Dressing:
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons fresh chives minced
- 2 tablespoons fresh dill minced
- 2 tablespoons fresh flat-leaf parsley minced
Instructions
- Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10-15 minutes). Sprinkle with salt to season.
- While the potatoes are drying, make the dressing. Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper into a small bowl. Whisk in the chives, parsley and dill and set aside. (Alternatively you could pulse the dressing ingredients together in a blender or food processor).
- Once the potatoes are cooled to room temperature, place the potatoes, onion and celery into a large bowl, and toss with the dressing until well combined.
- Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
Nutrition
Calories: 249kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 460mg | Potassium: 1063mg | Fiber: 4g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 27.1mg | Calcium: 28mg | Iron: 1.8mg
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