Herb-Infused Potato Salad with Tangy Mustard Dressing

Recipe Collection: Salads

Herb-Infused Potato Salad with Tangy Mustard Dressing elevates your side dish game with a refreshing blend of creamy potatoes and vibrant herbs. This vegetarian recipe is perfect for summer barbecues or family picnics, offering a delightful mix of fresh dill, parsley, and a hint of apple cider vinegar. With no eggs, it’s also a great option for those with egg allergies. Use it as a side for grilled meats or as a light lunch on its own.

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Overview

This elevated potato salad combines the classic comfort of creamy potatoes with a refreshing twist of herbs and a tangy mustard dressing. Perfect for picnics, barbecues, or as a side dish for any meal, this salad is sure to impress with its vibrant flavors and satisfying texture.

Diet Type

Vegetarian

Allergies

Eggs

Cuisine

American

Serving Size: 6

Cooking Time: 25 minutes

Ingredients

• 2 Whole potatoes, peeled
• 3 Large hard-cooked eggs, peeled
• 0.5 Whole cucumber, peeled
• 1 Whole tomato, diced
• 1 Whole celery stalk, diced
• 0.25 Whole onion, minced
• 0.25 Cups green onion, minced
• 0.75 Cups mayonnaise
• 1 Tablespoon yellow mustard
• 1 Teaspoon fresh dill, minced
• 1 Teaspoon fresh parsley, minced
• 0.5 Teaspoon kosher salt
• 0.25 Teaspoon ground black pepper
• 1 Teaspoon apple cider vinegar

Steps

1. Prepare the Potatoes: Bring a large pot of lightly salted water to a boil. Add the diced potatoes and cook until they are tender but still hold their shape, about 5 to 7 minutes. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
2. Mix the Dressing: In a small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, fresh dill, fresh parsley, kosher salt, and ground black pepper until smooth and well combined.
3. Combine Ingredients: In a large mixing bowl, gently combine the cooled potatoes, diced eggs, cucumber, tomato, celery, onion, and green onion. Pour the dressing over the salad and gently fold until all ingredients are evenly coated.
4. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a gentle stir and adjust seasoning with additional salt and pepper if needed.
5. Garnish and Enjoy: Garnish with additional chopped fresh herbs if desired. Serve chilled and enjoy the refreshing and creamy flavors of this herb-infused potato salad.

Enjoy your homemade Herb-Infused Potato Salad with Tangy Mustard Dressing!