Warm Red Potato Salad with Herbs


Infuse a classic summer favorite with bright flavor from fresh herbs.

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Serve this salad warm, or make ahead and refrigerate. An excellent dish to enjoy as part of a picnic, or alongside your favorite grilled protein.

Warm Red Potato Salad with Herbs
Recipe Type: Salad
Author: Genevieve Doll
Serves: 6
  • 2 pounds small red potatoes
  • 1 cup whole-milk yogurt
  • 2 stalks celery, small dice
  • ⅓ cup minced fresh herbs (any combination of parsley, dill, chives, rosemary)
  • 2 tablespoons coarse ground mustard
  • 1 shallot, minced
  • 1 tablespoon capers, minced
  • Zest of 1 lemon
  • 1 teaspoon sea salt
  • Freshly ground pepper
  1. Bring a large pot of salted water to a boil over high heat. Add potatoes, reduce heat to a gentle boil, and cook 20–25 minutes, until easily pierced with a fork.
  2. Meanwhile, in a large bowl, combine remaining ingredients.
  3. Strain potatoes, and let them cool for a few minutes until they can be handled.
  4. Roughly chop into bite-sized pieces, and combine with other ingredients. Season to taste. Serve warm.

PER SERVING: 141 cal; 5g prot; 2g fat; 28g carb (4g sugars); 526mg sodium; 3g fiber


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