Ingredients
Scale
- 2 pounds red potatoes cut into 1-inch chunks
- 1 tablespoon plus 1 teaspoon kosher salt divided
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon whole grain dijon mustard
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- Pinch red pepper flakes
- Pinch granulated sugar
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- ½ cup minced red onion
- ¼ cup chopped fresh parsley
Instructions
- Place potatoes and 1 tablespoon of salt in a large pot, covering with cold water by about 1 inch.
- Bring to a boil over high heat and cook for 10 to 12 minutes, or until the potatoes are just tender but not falling apart. Drain well.
- While the potatoes are cooking, whisk together olive oil, lemon juice, vinegar, mustard, lemon zest, garlic powder, black pepper, red pepper flakes, sugar, and the remaining 1 teaspoon of salt in a large bowl.
- Reserve half of the dressing in a small covered bowl and refrigerate until ready to serve.
- Add the hot drained potatoes to the bowl with the remaining dressing, gently tossing until evenly coated.
- Transfer the mixture to the refrigerator and chill for at least 2 hours or up to 2 days before serving.
- Just before serving, add dill, chives, onion, parsley, and the reserved dressing to the potatoes and toss until well combined.
- Serve cold or at room temperature.
Notes
For added flavor, let the salad sit in the fridge for longer before serving.
Feel free to customize with your favorite herbs or vegetables.
This salad can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.