Herbed Potato Salad Recipe
This has been hands down one of my favourite summer salads this year. You can have it as a stand-alone, or with a bit of protein for a complete meal. I came up with it by accident to make a potato salad that did not have mayonnaise in it. Something with a yummy olive oil dressing, and to get my greens in. I had lots of herbs in my garden so decided to use those as the ‘Salad’ part. Hope you enjoy it as much as I do.
Instructions With Pictures
Heat a pot of water to boiling and cook the potatoes in advance. Here I used fingerling potatoes I got from the market. But you can use any mini or baby type of potato. Larger potatoes just get mushy.
3. Next, chop up your peppers. I like to use mini peppers. Seems to hold the crunch more for me.
7. When ready to make the salad chop the potatoes into 1 “ bite-sized chunks.
And have all your ingredients ready to go.
2. Chop up all of your herbs
4. Cut your snow peas. I like to chop them on an angle, it gives a different texture to the salad.
8. Mix all of the ingredients together and serve it in your favourite dish. This salad gets even better when prepared hours or a day in advance. The flavours improve.
You can even add some hard boiled eggs if you like!
Remember you can use arugula to add a peppery flavour if you like that.
5. Your potatoes are done when you can stick a fork in them easily. Cool them down right away under cold running water. Alternatively, you could let them cool independently and keep them in the fridge until you are ready to make the salad. Refill the potato pot with water right away and put it on to boil. Once it’s boiling, toss in the beans and blanch for a couple of minutes. They will make popping sounds and turn bright green.
Salad Ingredients:
1 lb baby/mini/fingerlings potatoes halved or cut into 1 “chunks
¾ cup chopped snow peas
¾ cup beans blanched and chopped
¾ cup coloured peppers red/yellow/orange
½ cup fresh parsley chopped
½ cup fresh basil chopped
½ cup chopped chives – could use ¼ cup green onions or red onions
¼ cup fresh dill chopped
¼ tsp chilis
Optional… arugula in place of chives or onion. Also, can be added just to add a little extra peppery flavour.
Dressing Ingredients:
¼ cup EVOO
1 tbsp red wine
2 tbsp lime juice
¼ cup white wine vinegar
¼ cup chopped fresh cilantro
1 tbsp honey
S&P to taste
Garlic in the form of garlic olive oil, or 1 clove, or ½ tsp garlic powder
1 tsp Dijon mustard
Blend all of these ingredients together! That’s it!
Instructions
Heat a pot of water to boiling and cook the potatoes in advance. Here I used fingerling potatoes I got from the market. But you can use any mini or baby type of potato. Larger potatoes just get mushy.
Chop up all of your herbs.
Chop up your peppers. I like to use mini peppers. Seems to hold the crunch more for me.
Cut your snow peas. I like to chop them on an angle, which gives a different texture to the salad.
Your potatoes are done when you can stick a fork in them easily. Cool them down right away under cold running water. Alternatively, you could let them cool independently and keep them in the fridge until you are ready to make the salad.
Refill the potato pot with water right away and put it on to boil. Once it’s boiling, toss in the beans and blanch for a couple of minutes. They will make popping sounds and turn bright green.
When the potatoes are cool and/or you’re ready to make the salad chop them into 1” bite-size chunks.
Mix all of the ingredients together and serve it in your favourite dish. This salad gets even better when prepared hours or a day in advance. The flavours improve. You can even add some hard-boiled eggs if you like!
Enjoy!!
