Herbed Potato Salad with Lemon Vinaigrette

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Herbed Potato Salad with Lemon Vinaigrette

Get ready to enjoy first-of-the-season local nugget potatoes in our delightful Herbed Potato Salad with Lemon Vinaigrette. There’s no need to peel these fresh, tender spuds either—the peels are the best part! Combined with a mix of vibrant herbs (bonus if you grew them in your garden) and a zesty lemon dressing, this light and flavourful side dish is ideal for get togethers, barbecues and picnics, while being quick and easy enough to enjoy any day of the week.

 

Ingredients:

  • 1.5 lbs nugget potatoes 

  • 1/4 cup extra virgin olive oil

  • Zest and juice of 1 lemon

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon chopped fresh chives

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste

Directions:

Wash the baby potatoes thoroughly and place them in a pot of salted water. Bring the water to a boil and cook the potatoes until they are tender but still firm, about 10-15 minutes.

While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, chopped parsley, chopped chives, Dijon mustard, salt, and pepper.

Once the potatoes are cooked, drain them and let them cool slightly. 

Cut the slightly cooled potatoes into halves or quarters, depending on their size, and place them in a large mixing bowl.

Pour the prepared dressing over the potatoes and gently toss until they are well coated.

Cover the bowl and refrigerate for at least 1 hour to allow the flavours to blend together.

Before serving, garnish with additional chopped herbs if desired.