Fresh Herb Potato Salad Recipe

Name: Fresh Herb Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups yukon gold potatoes cut into wedges from golf ball size potatoes; 3 to 4 cloves of fresh garlic, peeled and bruised or smashed but not to bits; kosher salt for the cooking water; sea salt for seasoning; 1 tablespoon French whole grain mustard, actually from France; 1 1/2 tablespoons red wine vinegar; olive oil as needed; 2 teaspoons chives, minced; 2 teaspoons tarragon, minced; 2 teaspoons savory or thyme, minced; 1 teaspoon Aleppo pepper

Servings: persons

4 cups yukon gold potatoes cut into wedges from golf ball size potatoes
3 to 4 cloves of fresh garlic, peeled and bruised or smashed but not to bits
kosher salt for the cooking water
sea salt for seasoning
1 tablespoon French whole grain mustard, actually from France
1 1/2 tablespoons red wine vinegar
olive oil as needed
2 teaspoons chives, minced
2 teaspoons tarragon, minced
2 teaspoons savory or thyme, minced
1 teaspoon Aleppo pepper

1
Add the potatoes and the garlic to a large pot. Cover them with cold water by two to three inches. Add a good dose of kosher salt.
2
Bring the pot to a boil over medium heat and cook the potatoes until a toothpick inserted into one of the larger wedges easily pierces the potato but not all the way to the middle. You want to use your friend carry over cooking here. It will keep the potatoes from becoming pasty.
3
Remove the garlic cloves and place them onto a cutting board. Add a pinch of salt to them and using the wide side of a chefs knife smear them onto the board then use the blade to scoop the paste up.
4
Put the paste into a large bowl that will easily hold all the potatoes. Add the mustard and red wine vinegar. Season it with salt and pepper then stir in 4 tablespoons of olive oil. Stir the dressing.
5
While the potatoes are still warm add them to the dressing and stir them to coat. Put them into the fridge to cool. The potatoes will suck all the oil and vinegar up like a sponge so before you serve it taste it.
6
Add more oil, vinegar or salt and pepper if needed. Stir in the herbs and serve.

303

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups yukon gold potatoes cut into wedges from golf ball size potatoes, 3 to 4 cloves of fresh garlic, peeled and bruised or smashed but not to bits, kosher salt for the cooking water, sea salt for seasoning, and more.

Yes, Fresh Herb Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Herb Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions