Herby Potato Salad
This no-mayo herby potato salad is so light, fresh, and tasty. It's a wonderful make-ahead addition to upcoming picnics, BBQs, and potlucks.
Serves 5 people
Ingredients
- 1.5 lbs Baby Potatoes, cut in half red or yellow work. Other waxy potatoes cubed works as well
- 5 Garlic cloves, crushed
- 1/2 cup Fresh Parsley, chopped
- 1/2 cup Fresh Cilantro, chopped
- 1/3 cup Fresh Mint, chopped you can use basil in addition or instead of.
- 1/3 cup Fresh Dill, chopped optional
- 1 Small red onion, finely chopped
- 4 Stalks of celery, finely chopped
- 1 Lemon's juice
- 1/3 cup Olive oil
- 1.5 tsp Coarse Salt Taste and add more if needed
Instructions
- Add the halved baby potatoes into a pot of boiling salted water. Boil until fork-tender. This should take 10-15 minutes. Do not overboil to avoid mushiness.
- In the meantime, have all your herbs finely chopped. I typically use 3 herbs. Cilantro and parsley are always used and I alter beteen mint, basil, or dill depending on what I have. You can also add all of them if you choose.
- When the potatoes are ready, add them to a large bowl and let it slightly cool for 2-5 minutes.
- To the potatoes, add the crushed garlic, herbs of choice, red onion, celery, olive oil, lemon juice, and salt.
- Gently mix this together avoiding smashing the potatoes but enough to incorporate all the ingredients.
- At tis point, taste to adjust if any more salt, lemon juice, or olive oil is needed.
- Enjoy room temperature or chilled. This stays fresh for up to 5 days in an airtight container stored in the fridge.
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