Lemon Herb Potato Salad
- Yield 6
- Prep 15 minutes
- Cook 30 minutes
- Total 45 minutes
Lemon Herb Potato Salad is a salad recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 pounds mini gold potatoes
- 2/3 cup thinly sliced scallions (white and green parts)
- 2/3 cup chopped fresh herbs (I used a mix of mint, basil, dill)
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon each: freshly-ground black pepper and smoked paprika
- 2 cloves garlic, minced or pressed
Method
Bring to a boil the potatoes. Set the potatoes in a large stockpot and fill with generously-salted cold water to cover by 1 inch. Raise to a boil over medium-a hot burner and cook until the potatoes are just fork-tender, about 15-25 minutes depending on the size of the potatoes. (Try to avoid overcooking, so that the potatoes do not fall apart when tossed with the dressing.)
Make the dressing. While the potatoes cook, whisk all of the dressing ingredients together in a small bowl until emulsified.
Tip off and cut the potatoes in half, as soon as they’re cool enough to safely handle.
Turn Move the potatoes to a large bowl and toss with half of the dressing. Let cool to room temperature or refrigerate until ready to serve.
Finish and serve. Just before serving, gently toss the potatoes with the remaining dressing, scallions and herbs until evenly combined. Taste and season with additional salt and pepper if needed. Plate while it is hot and enjoy!
