Forget the same-old potato salad recipes. It's time to revamp and revolutionize the traditional dish with a flavorful and seasonal twist! This recipe for Herb Garlic Potato Salad is easy to make and packed with fresh herbs, garlic, and a zesty dressing that will make your taste buds sing.
Whether you’re hosting a summer party or looking for a delicious and easy weeknight dinner, this herb garlic potato salad is sure to be a hit!
I had a bunch of beautiful baby potatoes from my CSA and I wanted something a little different than traditional country potato salad.
My 1970's edition of Joy of Cooking (affiliate link!) had an intriguing recipe made with "French Dressing". When I flipped to the dressing recipe I realized it was a vinaigrette not the tomato based concoction that is sold here in America and labeled as "French".
This Herb Garlic Potato Salad recipe is a simple blend of oil, vinegar and a little mustard to hold them together. No mayonnaise making it a great choice for picnics and cookouts without worries.
The directions say to serve it "tepid". So you can make it up before you head out for your picnic and it will be the perfect temperature without taking up space in the cooler.
But you can chill it if you want. Or heat it. It was delicious cold, warm and even heated.
Best Potatoes for Potato Salad
Any potato can technically be used for potato salad. Waxy potatoes are usually recommended because they don't fall apart as easily as starchy potatoes.
Waxy potatoes: red potatoes, new potatoes, fingerlings, baby potatoes, etc.
Starchy potatoes: russets and Idaho potatoes.
Starchy potatoes will do okay in this salad if you don't over cook or over mix them when adding the dressing.
I used Yukon Golds which add a nice gold color to the salad and are in between waxy and starchy.
Ingredients and Options for Herb Garlic Potato Salad
Besides the potatoes discussed above, you will also need:
garlic cloves - yes, you need garlic cloves not powdered
olive oil - or any salad oil you prefer
apple cider vinegar - or white wine vinegar or other mild lightly colored vinegar
lemon juice - fresh or bottled
mustard - not yellow! use Dijon, French, whole grain, brown, etc. Okay, you can use yellow if you really want to.
fresh herbs - parsley, basil, oregano, tarragon, etc.
salt and pepper
More Picnic Recipes from #OurFamilyTable
It's summer time! Grab a blanket, make up some of these recipes and head outside to enjoy a nice picnic with friends or family.
Packable Picnic Recipes
- Chipotle Hummus from Magical Ingredients
- Classic French Bread from Karen's Kitchen Stories
- Easy Gluten Free Chocolate Chip Cookies from Art of Natural Living
- Herb Garlic Potato Salad from That Recipe
- Pressed Picnic Sandwich from A Kitchen Hoor's Adventures
- Southern Style Potato Salad from Hezzi-D's Recipe Box
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Recipe
Ingredients
- 1 pound potatoes
- ½ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon French or brown mustard
- 1 clove garlic, finely minced
- salt and pepper to taste
- 2-3 tablespoons fresh herbs, chopped (parsley, oregano, basil, etc.)
Instructions
- Cut potatoes into quarters (or halves if small), place in a medium saucepan and cover with water. Boil until fork tender, about 10 minutes. Drain and put in a large bowl.
- While potatoes are cooking, put olive oil, vinegar, lemon juice, mustard, garlic and salt and pepper in a small jar.
- Shake dressing until blended and pour over warm potatoes. Add chopped fresh herbs and stir, breaking up potatoes to bite sized pieces. Adjust seasonings as needed.
- Serve at room temperature. Or chill in the fridge and serve cold.
Marilyn
Thank you for hosting! This is what I featured the week of 5-25 to 5-29 on my blog. On Tuesday was Pandemic Pasta Trio Casserole. Wednesday saw Fish Tacos. Thursday was Easy Double Cheese Baked Penne. And winding up this Pasta Week was 19 Tips For Perfect Pasta. Enjoy!
Christie
This looks so delicious! And I love that there's no mayo which makes it great for backyard parties.