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Garlicky Herb Red Potato Salad

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This Garlicky Herb Red Potato Salad is a light, mayo-free twist on the classic, featuring tender red potatoes tossed in a zesty garlic-herb vinaigrette. Perfect for warm-weather gatherings or any occasion that calls for a fresh and flavorful side dish.

Ingredients

  • 2 pounds red potatoes
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • 2–3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt (plus more for boiling)
  • 1/2 teaspoon black pepper

Instructions

  1. Wash and scrub the red potatoes. Cut them into halves or quarters depending on size for even cooking.
  2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes until fork-tender.
  3. While the potatoes cook, prepare the dressing by whisking together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper in a bowl or jar.
  4. Finely chop the parsley, dill, and chives.
  5. Drain the cooked potatoes and let them cool slightly so they don’t steam the herbs.
  6. Toss the warm potatoes with the dressing and fresh herbs, mixing gently to avoid breaking the potatoes.
  7. Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.

Notes

  • Use waxy red potatoes to help the salad hold its shape.
  • Let potatoes cool slightly before mixing to preserve the herbs’ freshness.
  • This salad can be served warm, room temperature, or chilled.
  • Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://thefamilycooking.com/garlicky-herb-red-potato-salad/