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Herb-Flecked Potato Salad

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Herb-Flecked Potato Salad Recipe

By Tammy Algood Published: July 1, 2015

  • Yield: 8 Servings



  1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Boil 11 minutes or until tender. Drain and let cool completely. In a small bowl, whisk together the garlic, salt, pepper, oil, vinegar and mustard. Fold in the parsley and dill. Place the potatoes in a serving bowl and gently toss with the herb mixture. Serve immediately or refrigerate up to 2 hours before serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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