Food Recipes Herb Potato Salad 3.6 (321) 4 Reviews Every potato salad arsenal needs at least two basic potato salad recipes: one creamy (bathed in mayonnaise), and one acidic. Make this one your latter. By Charlyne Mattox Charlyne Mattox Charlyne Mattox is the food and crafts director at Country Living and former staff food editor at Real Simple. She has over 20 years of experience in the media industry. Charlyne is also the author of the recipe book, Cooking with Seeds, published in 2015. Highlights: * Over 20 years of experience in the media industry * Former associate food editor, Martha Stewart Living - 9 years * Former staff food editor, Real Simple - 4 years * Current food and crafts director, Country Living - nearly 8 years * Author of Cooking with Seeds, published 2015 Real Simple's Editorial Guidelines Updated on September 18, 2022 Print Share Share Tweet Pin Email Toss the potatoes with the dressing while they’re still hot to help them absorb the flavors.Get the recipe: Herb Potato Salad. Photo: Anna Williams Hands On Time: 10 mins Total Time: 20 mins Yield: 4 serves Jump to Nutrition Facts Jump to recipe What makes this recipe stand out among the rest is its deliciously mustardy, vinegary base with heaps of fresh herbs—parsley, tarragon, chives, or whatever your garden offers—plus scallions and olive oil. It calls for new potatoes (red and purple add bright color, but white work well, too), a waxy type that hold their shape better than other types of potatoes after they're cooked. Plus, their thin skin doesn't have to be peeled, making this dish perfect for us who are short on time, like a little extra texture in our potato salad, or prefer it mayo-free. 6 Picnic Food Ideas and Recipes for a Perfect Outdoor Feast Ingredients 1 ½ pounds new potatoes (about 15), halved if large ½ 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 ½ teaspoon kosher salt ½ teaspoon black pepper Directions Fit a large saucepan with a steamer basket, fill with 1 inch water, and bring to a boil. Place potatoes in the basket, cover, and steam until tender, 12 to 14 minutes. Drain. Meanwhile, in a medium bowl, mix herbs, scallions, oil, mustard, vinegar, salt, and pepper. Add the cooked potatoes and toss to combine. Print Nutrition Facts (per serving) 187 Calories 7g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 187 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 303mg 13% Total Carbohydrate 28g 10% Total Sugars 2g Protein 4g Calcium 39mg 3% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.