WEEKDAYS 1e|12c|p

Herby New Potato Salad

Clinton Kelly, Carla Hall
Servings: 2 - 3
15 to 30 min

A tasty potato salad great for any time of year!

  • Ingredients
  • step-by-step directions
Herby New Potato Salad
  • 1 1/2 pounds small new potatoes
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons red wine vinegar
  • 1 lemon (zested, juiced)
  • 2 tablespoons honey
  • 4 tablespoons extra virgin olive oil
  • 3 scallions (root end removed, thinly sliced on a bias)
  • 1/4 cup dill (chopped)
  • 1/4 cup parsley (chopped)
  • 2 stalks celery (thinly sliced)
  • In a large pot, add the potatoes and cover with cold water. Season with salt and bring the potatoes to a boil. Reduce to a simmer and cook until tender when pierced with a knife, about 20 minutes.
  • Meanwhile, in a large bowl, whisk together mustard, red wine vinegar, lemon zest and juice, honey, and olive oil. Season salt and pepper to taste.
  • Drain the potatoes and pat dry with paper towels. When cool enough to handle, cut the potatoes in half. Add the potatoes to the dressing, stirring to coat. Set aside and allow to cool to room temperature.
  • Stir in the scallions, dill, parsley and celery.
  • Tip: Get creative! Use your favorite combination of herbs to give this dish your own personal flair!
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