Ingredients
Scale
- 1 lb baby potatoes
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt & pepper to taste
Instructions
- Place baby potatoes in a large pot of salted water. Bring to a boil over medium heat and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
- Finely chop parsley and chives, then stir them into the dressing.
- Cut cooled potatoes in half and combine with the dressing in a large mixing bowl. Gently toss to coat.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use red or Yukon gold potatoes for optimal texture.
- Feel free to add diced bell peppers or swap herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg