Herbed Potato Salad – a delicious recipe with Salad, potatoes, fresh dill, fresh parsley, fresh chives, sweet onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Wash the potatoes well. Place in a large pot and fill halfway with water. Bring to a boil over high heat and then reduce to medium-low. Cook until easily pieced with a fork. Drain well and let them cool for about five minutes or until just cold enough to touch.
2
While the potatoes are cooling, finely chop the herbs and onion and make the dressing. Juice the lemon into a small bowl and add the white wine vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper.
3
Cut the potatoes in half and place in a bowl. Add the herbs, onion, and dressing. Make sure you add the dressing before the potatoes cool - they need to be warm to properly absorb the dressing.
4
This salad is best eaten at room temperature, but you can also refrigerate it if you feel like having it cold.
428
kcal
Calories
15
g
Fat
65
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Salad, 1.5 kilograms organic new potatoes, 2 tablespoons fresh dill, 2 tablespoons fresh parsley, and more.
Yes, Herbed 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.
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