Light and Easy Herbed Potato Salad (no mayo)
Tossed in a simple, flavorful dressing made with balsamic vinegar, olive oil, honey, and fresh herbs for a fresh, effortless side dish.
Ingredients
- 1 lb Russet Potatoes
- ¼ cup balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- ½ tsp dried rosemary
- ½ tsp dried oregano
- ½ tsp garlic powder
- 1 tsp dijon mustard
- 1 tsp fresh dill
- ½ tsp chives or green onions fresh or dried
- Salt and Black Pepper to taste
- 1 tsp lemon zest
- Optional: fresh parsley basil
Instructions
- Boil water in a large saucepan
- Use a sharp knife to slice potatoes into 2-inch pieces
- Add to a large pot of boiling water and boil for 10-15 minutes or until just fork tender (don't overcook)
- Pour into a strainer and drain, and allow to dry, then transfer to a large bowl
- Add all ingredients except for dill and parsley into a small bowl and whisk together, making sure the honey is thoroughly combined
- Pour dressing into the bowl with potatoes and gently toss together until potatoes are fully coated. Don't overmix or the potatoes will become mushy.
- Sprinkle dill and chives over the top of the potatoes
Tried this recipe?Let us know how it was!