Herb-Flecked Potato Salad Recipe
By Published: July 1, 2015
- Yield: 8 Servings
Ingredients
- 2 1/2 pounds red potatoes cut in wedges
- 3 cloves garlic peeled and minced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup chopped fresh parsley
- 3 tablespoons chopped fresh dill
Instructions
- 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.
