Ingredients
Scale
- 2 pounds small new potatoes (red or Yukon Gold)
- Salt and black pepper
- 1/4 cup finely diced red onion (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or white grape juice vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh chives (chopped)
Instructions
- Wash and quarter the potatoes; cut larger ones into 1-inch pieces.
- In a large pot, cover potatoes with cold water and add salt. Bring to a boil and simmer for 10-15 minutes until fork-tender. Drain and cool slightly.
- In a bowl, whisk together olive oil, vinegar, Dijon mustard, minced garlic, parsley, dill, chives, salt, and pepper.
- Combine warm potatoes with the vinaigrette in a mixing bowl and toss gently.
- If desired, stir in red onion and adjust seasoning before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg