Herbed Potato Salad is filled with tender baby potatoes soaked in flavorful olive oil and white wine vinegar-based mixture. Tossed with garlic, parsley, thyme, and rosemary this healthy side salad is a wholesome accompaniment to any meal.
Herbed Potato Salad
Just as the summer was starting I began to plan a simple grilling menu I would use when entertaining guests. I knew I would alter the items slightly depending on when we would entertain and who, but one item remained.
This herbed potato salad always worked with the menu choice. The delicious, but not overpowering, salad taste would pair perfectly with just about anything.
These tender boiled potatoes marinate in a garlic, olive oil, and vinegar mixture highlighted with rosemary, parsley, and thyme. This wholesome salad with its bold leafy-green flavor has no mayonnaise and is equally delicious as traditional potato salads.
How to Make Potato Salad
The simplicity of preparation for this recipe is extremely appealing when planning a menu for entertaining. Often I can get caught up in making exquisite type dishes I overwhelm myself.
- Boil the potatoes in salted water until just fork-tender. Drain and let cool completely.
- Whisk the ingredients of the dressing together and pour over the cooled potatoes.
Serve this side dish chilled. To store, place it in an air-tight container and keep in the refrigerator until ready to serve.
Though I think this delicious salad will transpire through the colder months I’m already dreaming of switching over to mashed potatoes as a slight chill in the air creeps in. I recommend trying this best mashed potatoes recipe first.
Other Side Dishes to Try
- 3 lbs Small Red or White Potatoes quartered
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon White Wine Vinegar
- 4 Garlic Cloves minced
- 1 teaspoon Salt
- 1/3 cup Fresh Parsley chopped finely
- 1 teaspoon Fresh Thyme chopped finely
- 1 teaspoon Fresh Rosemary chopped finely
- Place the chopped potatoes in a large pot and fill with water 1-inch above the potatoes. Salt the water and bring to a boil. Reduce the temperature to medium and let cook for 10 to 15 minutes, or until the potatoes are fork-tender, but not falling apart.
- Drain the potatoes in a colander and run under cold water for 2 to 3 minutes. Lay potatoes on a baking sheet in a single layer to finish cooling. Once cooled place in a large bowl.
- Whisk the olive oil, vinegar, garlic, salt, parsley, thyme, and rosemary together in a small bowl. Pour the mixture over the potatoes and gentley toss to coat. Serve chilled.