Equipment
- Saucepan
Ingredients
- 2 medium Potatoes peeled and sliced into ¼-inch thick rounds
- 2 tbsp Fresh parsley chopped
- 2 tbsp Scallions chopped
- 2 tbsp Fresh mint chopped
- 2 tsp Dijon mustard
- 2 cloves Garlic grated
- 3 tbsp Mayonnaise or more if needed
Instructions
- Bring a pot of water to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a fork and pulled out with little resistance, about 5 to 6 minutes.
- Drain well and spread the potatoes out on a baking sheet to cool. (Place in the refrigerator to speed up the cooling process)
- Once cooled, mix the potatoes with the remaining ingredients. Season to taste with salt and pepper.
- Serve or cover and refrigerate until you’re ready to serve.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 696mg | Fiber: 3g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 24mg | Calcium: 30mg | Iron: 1mg
Herbed Potato Salad
Equipment
- Saucepan
Ingredients
- 2 medium Potatoes peeled and sliced into ¼-inch thick rounds
- 2 tbsp Fresh parsley chopped
- 2 tbsp Scallions chopped
- 2 tbsp Fresh mint chopped
- 2 tsp Dijon mustard
- 2 cloves Garlic grated
- 3 tbsp Mayonnaise or more if needed
Instructions
- Bring a pot of water to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a fork and pulled out with little resistance, about 5 to 6 minutes.
- Drain well and spread the potatoes out on a baking sheet to cool. (Place in the refrigerator to speed up the cooling process)
- Once cooled, mix the potatoes with the remaining ingredients. Season to taste with salt and pepper.
- Serve or cover and refrigerate until you’re ready to serve.
Nutrition
Calories: 171kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 60mgPotassium: 696mgFiber: 3gSugar: 2gVitamin A: 504IUVitamin C: 24mgCalcium: 30mgIron: 1mg
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