Ingredients
Scale
- 2 pounds red-skinned potatoes, scrubbed clean
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- The juice and zest of 1 lemon
- ¼ cup packed, chopped fresh parsley
- 2 tablespoons fresh thyme
- 2 tablespoons fresh chopped dill
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup sliced red onion
- ¼ cup chopped scallions
Instructions
- Cook the potatoes. Add the red potatoes to a pot, cover them with water, and boil over medium-high heat. Reduce the heat to simmer and let them cook for 5-7 more minutes until fork tender. Remove and drain under cold water. Reserve some starchy water for the dressing.
- Cut the potatoes. Once cool, slice them in half or quarter larger ones.
- Mix the dressing. Combine olive oil, red wine vinegar, Dijon mustard, lemon juice, zest, half the parsley, thyme, dill, salt, and pepper in a bowl. Whisk well.
- Assemble the salad. Toss sliced potatoes, red onion, and scallions with the dressing. Top with remaining herbs and extra lemon zest, salt, or pepper if desired.
- Serve at room temperature.
Notes
- Use reserved starchy water to enhance creaminess.
- Best served fresh but can be refrigerated for up to 2 days.
- Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg