Lemony Potato Salad with Fresh Herbs

Lemony Potato Salad with Fresh Herbs

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This lemony potato salad is dressed with a zippy vinaigrette and tossed with handfuls of fresh herbs. It is a light, bright accompaniment to grilled meats, and because there is no dairy involved, it stays fresh and safe at room temp.

Lemony Potato Salad with Fresh Herbs Recipe

Ingredients

  • 1 lb. new potatoes, quartered
  • 2 tbsp. LeRoux Sicilian Lemon White Balsamic Vinegar**
  • 2 tbsp. lemon juice
  • Zest of 2 lemons
  • 5 tbsp. LeRoux Lemon Olive Oil**
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 tbsp. fresh chives, snipped small
  • 1 shallot, minced
  • 1 tsp. mustard

Instructions

  • Cook the potatoes in boiling, salted water. Cook until just fork tender; do not overcook.
  • While the potatoes are cooking, whisk the remaining ingredients in a medium bowl, until all are combined. Taste the dressing and adjust for seasoning with salt and pepper.
  • When the potatoes are cooked, drain and transfer to a large bowl. Immediately dress the potatoes with the dressing. Doing this while the potatoes are hot allows them to absorb the dressing.
  • Can be served at room temperature, or store in the fridge until ready to serve.

Notes

**Available at LeRoux Kitchen

Referenced products

  • Bottle of LeRoux vinegar, bowl of olives, and lemons on a teal wooden table.

    Sicilian Lemon White Balsamic
  • Bottle of LeRoux lemon olive oil with fresh lemons and zest on wooden table

    Lemon Olive Oil
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