Description
A fresh and creamy baby potato salad featuring tender boiled baby potatoes tossed in a flavorful mixture of mayonnaise, Dijon mustard, rice vinegar, garlic, and fresh herbs like mint and chives. Perfect as a light side dish or a picnic favorite.
Ingredients
Scale
Potatoes
- 1.5 pounds baby potatoes (leave skins on)
Dressing
- 3/4 cup mayo
- 20 mint leaves (finely chopped)
- 1 tablespoon chives (chopped)
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons rice vinegar
- 1 clove garlic (minced)
Seasoning and Garnish
- Salt & pepper (to taste)
- Parsley (chopped, optional)
Instructions
- Boil Potatoes: Place baby potatoes in a pot of boiling water and cook for about 15 minutes until they are tender and fully cooked through. Test with a fork to ensure softness.
- Chop Herbs: While potatoes cook, finely chop the mint leaves and chives to prepare for the dressing.
- Make Dressing: In a bowl, combine the mayonnaise, Dijon mustard, rice vinegar, minced garlic, chopped mint, and chives. Mix well and refrigerate to allow flavors to meld.
- Drain and Cool Potatoes: Once cooked, drain the potatoes and cut them in half. Allow them to cool for at least 15 minutes before mixing with the dressing.
- Mix Salad: When potatoes are cooled, season them with salt and pepper to taste. Toss the potatoes gently with the chilled mayo dressing until evenly coated.
- Add Garnish: Sprinkle chopped parsley on top, if desired, to add freshness and color to the salad.
- Serve or Store: Serve the potato salad immediately or transfer it to the refrigerator to chill until ready to eat. It can be stored for a day or two in the fridge.
Notes
- Leaving the skins on the baby potatoes adds texture and nutritional value.
- Allowing the potatoes to cool fully prevents the mayo dressing from becoming oily.
- You can adjust the amount of garlic and herbs according to your preference for a milder or more intense flavor.
- This salad is best served chilled but can be eaten at room temperature as well.
- If you prefer, substitute mayo with vegan mayonnaise to make it suitable for a vegan diet.
