Herb Potato Salad

Herb Potato Salad
Anna Williams
Toss the potatoes with the dressing while they’re still hot to help them absorb the flavors.

Get the recipe.
Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1 1/2
pounds
new potatoes (about 15), halved if large
1/2
cup
chopped fresh herbs (such as flat-leaf parsley, tarragon, and chives)
2
scallions, thinly sliced
2
tablespoons
olive oil
1
tablespoon
whole-grain mustard
1
tablespoon
red wine vinegar
kosher salt and black pepper

Directions

  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
  2. Meanwhile, in a medium bowl, mix together the herbs, scallions, oil, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cooked potatoes and toss to combine.
Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 187
  • Fat 7 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 303 mg
  • Protein 4 g
  • Carbohydrate 28 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 39 mg
What does this mean? See Nutrition 101.