Description
This lemon herb potato salad features buttery gold potatoes tossed with scallions, fresh herbs, and a zesty lemon vinaigrette.
Ingredients
Scale
Potato Salad:
- 3 pounds mini gold potatoes
- 2/3 cup thinly sliced scallions (white and green parts)
- 2/3 cup chopped fresh herbs (I used a mix of mint, basil, dill)
Lemon Dressing:
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon each: freshly-ground black pepper and smoked paprika
- 2 cloves garlic, minced or pressed
Instructions
- Boil the potatoes. Place the potatoes in a large stockpot and fill with generously-salted cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are just fork-tender, about 15-25 minutes depending on the size of the potatoes. (Try to avoid overcooking, so that the potatoes do not fall apart when tossed with the dressing.)
- Make the dressing. While the potatoes cook, whisk all of the dressing ingredients together in a small bowl until emulsified.
- Drain and cut the potatoes. Drain and cut the potatoes in half, as soon as they’re cool enough to safely handle.
- Toss. Transfer the potatoes to a large bowl and toss with half of the dressing. Let cool to room temperature or refrigerate until ready to serve.
- Finish and serve. Just before serving, gently toss the potatoes with the remaining dressing, scallions and herbs until evenly combined. Taste and season with additional salt and pepper if needed. Serve immediately and enjoy!