parsley potato salad
Potato salad made with an herbed oil and vinegar dressing - excellent for lunch boxes, picnics, and anyplace you want a lighter salad
Servings: 4
Calories: 213kcal
Equipment
- pot
Ingredients
- 1 pound small red or Yukon gold potatoes
- 1 tablespoon kosher salt
- 1/4 cup packed fresh tender herbs such as parsley, basil, dill,
- 1/2 cup diced red onions
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar
- 1 teaspoon honey raw preferred
- 2 teaspoons dijon mustard
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped cilantro
- 1 1/2 teaspoons finely grated lemon peel
Instructions
- Place potatoes in a pot of salted, cold water and bring to a boil. Allow boiling for about 20 minutes, until potatoes are fork-tender, and drain.
- in a medium bowl, mix the oil, mustard, vinegar, 1/4 teaspoon, and 1/4 teaspoon pepper.
- Toss the dressing in the potatoes and in the onions, cilantro, lemon peel, and herbs to combine before serving. Enjoy!
Nutrition
Calories: 213kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 1926mg | Potassium: 535mg | Fiber: 4g | Sugar: 3g | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg