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.
Check out the recipes below so you can choose the best recipe for yourself!
HERB-VINAIGRETTE POTATO SALAD
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
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
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
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
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
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
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
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
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.
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