Best 5 Potato Salad With Herb Vinaigrette Recipes

Indulge in a symphony of flavors with our delectable potato salad, elevated by a refreshing herb vinaigrette. This classic dish undergoes a delightful transformation, where tender potatoes, crisp vegetables, and aromatic herbs unite in perfect harmony. Experience a symphony of textures and tastes as you savor each bite. Our collection of recipes offers variations to suit every palate, from a traditional mayonnaise-based dressing to a tangy mustard vinaigrette. Embark on a culinary journey and discover the perfect potato salad recipe that will steal the show at your next gathering.

Here are our top 5 tried and tested recipes!

HERB-VINAIGRETTE POTATO SALAD

Herb-Vinaigrette Potato Salad image

This is a great way to celebrate early produce from the garden. To add some more crunch, sprinkle with croutons. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

3 pounds small red potatoes, quartered
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced radishes
6 green onions, sliced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
VINAIGRETTE:
3/4 cup olive oil
1/4 cup champagne vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

Nutrition Facts : Calories 213 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HERBED POTATO SALAD

Herbed Potato Salad image

Provided by Geoffrey Zakarian

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 pounds baby red potatoes, skin on
3 cloves garlic
Kosher salt
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon)
1 tablespoon minced fresh chives
2 tablespoons finely-minced shallot
2 tablespoons chardonnay vinegar
1 tablespoon lemon juice, plus additional to taste
1 tablespoon whole-grain mustard
1/2 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

HERBY POTATO SALAD WITH WARM BACON VINAIGRETTE

Herby Potato Salad with Warm Bacon Vinaigrette image

Provided by Kelsey Nixon

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 pounds small red potatoes, halved
Kosher salt
6 strips bacon, diced into 1/2-inch pieces
1 tablespoon olive oil
2 tablespoons chopped fresh thyme
1/2 red onion, diced
3/4 cup champagne vinegar
1 tablespoon unsalted butter
1 tablespoon whole grain mustard
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh chervil
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon

Steps:

Place the potatoes in a saucepan and cover with 2 inches water. Generously season the water with salt. Bring to a boil, reduce the heat and simmer until tender, about 10 minutes.
While the potatoes cook, place the bacon in a cold skillet and turn to medium-low heat. Add the olive oil and thyme to the pan. Saute the bacon and thyme until just starting to crisp, about 7 minutes; we want to render the bacon slowly. Once the bacon has rendered some of its fat, add the onions to the bacon and cook until softened, 3 to 4 minutes. Add the vinegar, butter and mustard.
Once the potatoes are cooked, drain them and add immediately to the pan with the sauteed bacon. Stir to coat, adjusting the seasoning, if necessary. Add the remaining fresh herbs, toss and serve.
This salad can be served warm or at room temperature.
Cook's Note: Adding the potatoes while they are still warm will help them to soak up the flavors of the vinaigrette.

POTATO SALAD WITH DIJON VINAIGRETTE

Potato Salad With Dijon Vinaigrette image

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs - and that's the beauty of it. It's served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Provided by William Norwich

Categories casseroles, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

3 pounds red new potatoes
1/4 cup red wine vinegar
3 tablespoons whole grain Dijon mustard
1/2 cup olive oil
6 scallions, chopped
1/2 cup chopped parsley
1/4 cup chopped dill
Salt and pepper

Steps:

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 1 gram, TransFat 0 grams

WARM POTATO SALAD WITH HERB VINAIGRETTE

Warm Potato Salad With Herb Vinaigrette image

This is a wonderful warm potato salad. There is NO mayonnaise in this recipe which makes it perfect for picnics or get togethers outside. This is the classic potato salad served in bistros throughout France, sometimes with a mound of watercress alongside.

Provided by SkinnyMinnie

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs tiny new potatoes, scrubbed but not peeled
1/2 cup olive oil
2 tablespoons olive oil
3 tablespoons white wine vinegar, best quality
2 tablespoons dry white wine
kosher salt
black pepper
2 shallots, minced
3 tablespoons Italian parsley, minced
2 tablespoons fresh chives, snipped

Steps:

Put the potatoes in the top part of a vegetable steamer and cook over simmering water until they are just tender when pierced, about 15-20 min, depending on the size.
Meanwhile, whisk together 1/2 cup of the oil, 2 Tbs of the vinegar, the wine, a generous teaspoon of kosher salt and several turns of black pepper. Set aside.
Transfer the cooking potatoes to a work surface and let cool slightly.
Peel the potatoes and cut into 3/8-inch thick slices.
Put the potatoes in a shallow serving dish and pour the oil and vinegar mixture over them.
Set aside for 20-30 minute Do not refrigerate you want this to be warm.
Meanwhile, make the final dressing.
Put the remaining olive oil, vinegar, shallots, parsley, and the chives into a small bowl.
Season with salt and pepper.
Pour the dressing over the marinating potaotes and toss.
Taste and correct the seasoning if necessary.
Serve.

Nutrition Facts : Calories 435.6, Fat 34, SaturatedFat 4.7, Sodium 14.1, Carbohydrate 29.2, Fiber 3, Sugar 1.8, Protein 3.6

Tips:

Use a variety of potatoes for a more complex flavor and texture. Waxy potatoes like Red Bliss or Yukon Gold hold their shape well, while starchy potatoes like Russet or Idaho become creamy when cooked.
Boil the potatoes in salted water to infuse them with flavor. You can also add aromatics like garlic, onion, or bay leaves to the water for extra flavor.
Let the potatoes cool completely before making the salad. This will help prevent the potatoes from breaking apart and becoming mushy.
Use a light hand when dressing the salad. You don't want to overpower the delicate flavor of the potatoes.
Garnish the salad with fresh herbs for a pop of color and flavor. Dill, chives, parsley, and basil are all great options.

Conclusion:

Potato salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy texture, tangy dressing, and fresh herbs, potato salad is the perfect dish to bring to a potluck, picnic, or barbecue. So next time you're looking for a simple and delicious side dish, give this potato salad with herb vinaigrette a try.