This New Potato Salad celebrates the simple elegance of fresh herbs and tender potatoes. A lighter take on traditional mayonnaise-based potato salads, this version uses a bright vinaigrette of oil and vinegar seasoned with green onion and parsley. It’s especially suited for spring and summer gatherings when new potatoes are in season and their delicate skin and creamy texture can shine. Enjoy it warm or chilled as a side dish alongside grilled meats or picnic fare.
Ingredients
- 2 green onions (sliced)
- 2 tbsp parsley (minced)
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- ½ tsp salt
- ⅛ tsp black pepper
- 1 lb new potatoes (small, unpeeled, cooked warm and sliced)
Instructions
Step 1: Prepare Dressing
- In a large bowl, combine sliced green onions, minced parsley, oil, vinegar, salt, and pepper. Stir to mix.
Step 2: Add Potatoes
- Add the warm, cooked, unpeeled sliced potatoes to the dressing. Toss gently to coat all pieces evenly.
Step 3: Chill and Serve
- Cover and chill for at least 1 hour before serving to allow flavors to meld. Serve cold or at room temperature.
Tips
- Add chopped fresh dill or chives for extra herbal flavor.
- Replace part of the oil with melted butter for a richer, old-fashioned taste.
- Add sliced radishes or cucumbers for freshness and crunch.
- Toss potatoes while still warm so they better absorb the dressing.
- Substitute apple cider vinegar for a slightly sweeter tang.
- Add a spoonful of Dijon mustard to make the dressing bolder.
- Include chopped hard-boiled eggs for a heartier salad.
- Use multi-colored baby potatoes for visual appeal.
- For stronger flavor, chill overnight so the dressing fully penetrates.
- Sprinkle with smoked paprika before serving.
Nutrition
Calories: 145kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 210mgPotassium: 410mgFiber: 2gSugar: 1gVitamin A: 130IUVitamin C: 21mgCalcium: 15mgIron: 0.7mg
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