Herbed Potato Salad
Recipe type: Side
  • 2 lbs red potatoes
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • ¼ cup olive oil
  • 1-1/4 cup mayonnaise
  • 1 Tbsp Dijon mustard
  • Salt and fresh ground pepper to taste
  • 3 ribs celery, sliced in half moons
  • ¼ cup fresh herbs, chopped (parsley, dill, chives or tarragon)
  • 3 green onions, sliced
  • 1-1/2 tsp lemon zest
  1. Place potatoes in a medium pot and cover them with1-1/2″ of water. Add a dash or two of salt. Bring to a boil, then bring down to a simmer and cook until potatoes are nearly tender but still firm in the center, about 10 to 15 minutes. Avoid overcooking.
  2. For the marinade, mix lemon juice, vinegar, garlic, salt and pepper. Whisk in ¼ cup olive oil. Set aside.
  3. When potatoes are cool enough to handle cut them into cubes or bite-size pieces. Place them in a large bowl. While still warm, drizzle the marinade over and gently mix to avoid crushing. For best flavor let the potatoes marinate for about an hour.
  4. In a large bowl, mix mayonnaise and mustard. Season with salt and pepper. Add the potatoes, celery, herbs and onions. Gently toss to evenly coat the mixture. Garnish with lemon zest and some herbs.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/herbed-potato-salad/