Fresh Herb Potato Salad with tender potatoes, a flavorful mix of parsley, thyme and chives, and lemon-dijon dressing, makes a delicious side! Customizable, gluten free, mayo free and vegan.
Potatoes: Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1 inch cubes). In a medium sized pot add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 minutes, or until fork tender. Drain potatoes and run under cool running water, let cool about 10 minutes.
Herbs: While the potatoes are boiling, chop the herbs.
Dressing: While potatoes are cooling, whisking together the dressing ingredients in a small bowl.
Assemble: Add the cooled potatoes to a medium sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
Store: Potato salad is best kept in the refrigerator in an airtight container for maximum freshness, and will last for up 5 days.
Change up the herbs using – rosemary, dill, tarragon, or oregano. Green onions would also be nice, in place of chives.