Garlic-Herb Potato Salad

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 5 people

2 pounds baby organic yellow or red potatoes cooked in salted boiling water until fork tender
1/3 cup parsley, finely chopped plus more for garnish
3 tbsps chives, chopped
2 tbsp fresh dill, chopped
salt, to taste
black pepper, to taste
3 tbsps vegan mayo or yogurt
2 tbsp olive oil
2 large garlic cloves, minced
1/2 tsp fresh ground mustard or dijon mustard
1/4 tsp red crushed pepper
2 tbsps lemon juice
2&1/2 tsps finely grated lemon zest

Rinse the potatoes and cook them in salted boiling water. Half way through cooking, reduce the heat to simmer and cook until the potatoes are fork tender. This will take anywhere from 15 to 18 minutes. Drain the potatoes and then half the potatoes. Be careful when doing this, since they are still hot. If some of your baby potatoes are very large, cut them in quarters.
Add the potatoes into a large bowl.
Drizzle some olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, chives, salt, black pepper, mayo or yogurt, ground mustard. Mix everything really well .
Taste the potatoes and add additional mayo, lemon juice or any other seasoning to your liking.

Tip :

The reason why I dont let the potatoes cool before cutting them is because while they are still hot, the garlic and all other flavors will heat up slightly and the flavors will infuse in the potatoes instead of just coating the the outside.
Always taste and add additional seasoning you your liking. If you want the salad to be light and fresh, add more lemon juice and lemon zest.
If you want a crunch, add some chopped roasted pecans or almonds.