Potato salad, it was made for cookouts! But if you’re looking for a lighter version than the traditional mayo-based one, check out this fresh herb and olive oil salad. Lots of fresh herbs plus a few dashes of olive oil and cider vinegar and you’ll hardly recognize that there are potatoes hiding under all that greenery!
Adding green bell pepper (or any sweet peppers) gives a little crunch and the red onion provides a bit of savory punch (did that just rhyme!?) I have also made versions with bits of dill pickles tossed in for a some added texture and more sourness, but that is a matter of preference.
This dish is a great way to remind you to prune your herb garden, since they always grow better with a few snips here and there. I will be sending this over to Weekend Herb Blogging hosted by Astrid of Paulchen’s FoodBlog.
Classic Herbed Potato Salad
2 lbs red potatoes
3 tablespoons cider vinegar, divided
2 tablespoons olive oil
1 cup fresh herbs, minced – mix of parsley, basil, thyme, tarragon
1 small red onion (1/4 cup), minced
1/2 green pepper, chopped
In large pot bring water to boil and cook potatoes until tender; 15-30 minutes, depending on the size. Drain and allow to cool for 3 minutes. Remove from pot and cut in bite size pieces and return to pot and toss with 2 tablespoons cider vinegar and salt and set aside to cool for 15 minutes. Add herbs, onion, green pepper, olive oil, salt and pepper and toss to coat. If you want a bit more of the vinegar flavor, add the remaining tablespoon. Serve at room temperature.
Recipes currently inspiring me: