Herbed Potato Salad is one of my favorite go-to recipes. It is simple, fresh and can be served hot or cold. Make is ahead and serve it the next day for even more flavor. You can also substitute a variety of herbs! Use this recipe, much like my Herb Drop Biscuits, to use up random fresh herbs in your refrigerator.
Full of antioxidant rich herbs with a light, tangy dressing, you’ll be hard pressed to find someone who doesn’t like Herbed Potato Salad. Vinegar adds zing while fresh herbs balance out the flavors. Two meals I serve mine with are Ancho Citrus Salmon and Grilled Lemon Chicken.
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- 2-3 pounds new potatoes
- 2 shallots halved and thinly sliced
- 2 tablespoons cilantro
- 2 tablespoons flat leaf parsley
- 2 tablespoons dill
- 1 tablespoon butter
- 3/4 cup white wine vinegar
- 1 tablespoon sea salt
- Extra Virgin Olive Oil for finishing
Scrub and boil potatoes until easily pierced with a fork. Rinse under cold water. Half or water into bite-size pieces.
Heat butter in a medium skillet, sauté shallots until soft, add to large mixing bowl along with herbs, salt and potatoes. Toss with white wine vinegar.
Potatoes can be served cold or hot, drizzle with olive oil before serving.
For creamy Herbed Potato Salad, fold in 1 cup of good quality mayonnaise at the end.