A delightful take on the classic potato salad that combines tender potatoes with a medley of fresh herbs, creating a colorful dish bursting with flavor.
Ingredients
Scale:
2 pounds of small to medium Yukon Gold potatoes
1 cup of diced celery
1 cup of diced red bell pepper
1/2 cup of diced red onion
1 cup of chopped fresh herbs (such as dill, parsley, and chives)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of mayonnaise (or vegan mayonnaise)
2 tablespoons of apple cider vinegar
1 tablespoon of Dijon mustard
1 clove of garlic, minced
1 tablespoon of fresh lemon juice
Instructions
Start by preparing the potatoes. Wash them thoroughly under cold water and place them in a large pot, cover with cold water, and add a pinch of salt.
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes or until fork-tender.
Drain the potatoes and let them cool slightly. Chop into bite-sized pieces and place in a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, and lemon juice until smooth. Adjust seasoning with salt and pepper to taste.
Add the diced celery, red bell pepper, red onion, and chopped fresh herbs to the potatoes. Pour the dressing over the top and gently stir to combine.
Taste and adjust the seasoning as needed. Consider adding finely chopped jalapeños or a dash of hot sauce for an extra kick.
Cover the potato salad with plastic wrap or a lid and refrigerate for at least an hour before serving.
