New Potato Salad With Fresh Herbs
Recipe: #12297
March 19, 2014
Categories: Salads, Potato Salad, Side Dishes, Potatoes, One-Pot Meal, Labor Day, Passover, Picnic, Potluck, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, more
"A nice change from the mayo-based potato salads. This is best served warm or at room temperature."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (352.6 g)
- Calories 370.9
- Total Fat - 18.3 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 1548.9 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 7.7 g
- Sugars - 4.2 g
- Protein - 5.6 g
- Calcium - 46.9 mg
- Iron - 2 mg
- Vitamin C - 38.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes.
Step 2
Meanwhile in a large bowl, whisk the oil, minced garlic, red onion, vinegar, mustard, 1 teaspoon kosher salt and pepper to your taste; set aside.
Step 3
When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing. Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed.
Step 4
Serve warm or at room temperature.
Tips
No special items needed.
1 Reviews
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