Lemony Potato Salad With Fresh Herbs Recipes

LEMONY POTATO SALAD WITH FRESH HERBS

Lemony Potato Salad with Fresh Herbs image

Bright and fresh, this lemony potato salad with fresh herbs is a tangy twist on the classic. Apple cider vinegar, lemon juice, and Dijon mustard give the dressing just the right amount of kick. To adjust the servings in this recipe, click on the number next to servings.

Provided by Jess Smith via Inquiring Chef

Time 52m

Number Of Ingredients 9

Ingredients

3 lbs Small potatoes, red, baby Yukon gold, or new, halved ((or quartered if large))
1 1/2 Tbsp Apple Cider Vinegar
1 Tbsp Fresh Lemon Juice
1 tsp Dijon Mustard
1/2 tsp Sugar
1 tsp Kosher Salt
2 Tbsp minced Shallots
1/4 cup Extra Virgin Olive Oil
1/4 cup Chopped Fresh Herbs ((I like a combination of basil, parsley, and a small amount of dill, but use any that you have on hand))

Steps:

Combine potatoes and 1 Tablespoon of salt in a large pot. Fill with water to completely cover.
Bring the water to a boil and then lower heat and simmer until potatoes are tender (test them for doneness by piercing them with a knife - they should be easily pierced by not fall apart), 8 to 12 minutes.
Drain the potatoes into a colander. Place the potatoes over the empty pot (off the heat) and cover with a clean kitchen towel. Let them steam and cool for 15 minutes while preparing the dressing. (Letting the potatoes steam prevents them from being water-logged.)
Whisk together apple cider vinegar, lemon juice, mustard, sugar, salt, and shallots. Slowly add in olive oil while whisking.
When potatoes have cooled, pour dressing slowly over top, gently folding it into the potatoes until they are well coated. (You may not need all of the dressing right away to complete coat the potatoes, but they may absorb more as they sit. If you have some dressing leftover, save it and you can stir some more into the potatoes right before serving.)
Let potato salad rest in the fridge for at least 2 and up to 24 hours for the flavors to blend.
Just before serving, fold in fresh herbs. Taste and season with some more salt, if needed.
Serve cool or at room temperature.

Nutrition Facts : Calories 245 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 440 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

POTATO SALAD WITH FRESH HERBS AND LEMON

Potato Salad with Fresh Herbs and Lemon image

Categories Salad Herb Potato Side Fourth of July Picnic Vegetarian Lemon Mint Basil Healthy Vegan Cilantro Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
2 1/4 pounds small red-skinned potatoes, unpeeled

Steps:

Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

CREAMY POTATO SALAD WITH LEMON AND FRESH HERBS

Creamy Potato Salad With Lemon and Fresh Herbs image

I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.

Provided by KathyP53

Categories Potato

Time 8h17m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 stalk celery, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Steps:

Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4" pieces.
Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
Add all remaining ingredients; toss.
Season with salt and pepper.
Cover and chill.

Nutrition Facts : Calories 220.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 5.7, Sodium 173, Carbohydrate 35.8, Fiber 4.1, Sugar 3, Protein 3.9

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