Lemon Herb Potato Salad
A refreshing and flavorful potato salad with a lemon vinaigrette and fresh herbs, perfect for summer BBQs.
Equipment
- 1 Large pot for boiling potatoes
- 1 Mixing Bowl large
- 1 Whisk for vinaigrette
Ingredients
Salad
- 3 pounds small Yukon Gold or red potatoes
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh mint chopped
- Salt and pepper to taste
Lemon Vinaigrette
- 1/4 cup fresh lemon juice
- 1/2 cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1 clove garlic minced
Instructions
Preparation
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, and minced garlic until emulsified.
- Cut the cooled potatoes into bite-sized pieces. In a large bowl, combine potatoes, basil, parsley, and mint.
- Pour the vinaigrette over the salad ingredients and gently toss to coat evenly. Season with salt and pepper to taste.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
- Transfer the salad to a serving dish. Garnish with extra herbs if desired and serve at room temperature or chilled.
Storage
- Keep the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try using dill or cilantro in place of mint. How to Serve: Best served at room temperature with grilled meats. Storage & Freshness: Keep in an airtight container in the refrigerator. Make-Ahead Tips: Prepare the day before for better flavor infusion.