Herb Potato Salad

Name: Herb Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps chicken stock; 1 teaspoons Dijon mustard; 2 Tbsps good dry white wine; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh tarragon; 2 Tbsps chopped fresh tarragon; 2 garlic cloves, minced; 6 servings Kosher salt; 2 Tbsps lemon juice; 144 milliliters good olive oil; 40 grams red onion, finely diced; 1 kgs white boiling potatoes

You can never have too many side dish recipes, so give Herb Potato Salad a try. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 220 calories. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, chicken stock, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. The Fourth Of July will be even more special with this recipe. If you like this recipe, take a look at these similar recipes: Buttermilk Herb Potato Salad, Lemon-Herb Potato Salad, and Garlic-Herb Potato Salad.

Instructions

Watch how to make this recipe.

Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.

Ingredients you will need

Potato

Water

Salt

Equipment you will use

Knife

Pot

Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.

Ingredients you will need

Potato

Equipment you will use

Kitchen Towels

Colander

Pot

Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

Ingredients you will need

Chicken Stock