No Mayo Garlic Herb Potato Salad + RECIPE VIDEO
This no mayo Garlic Herb Potato Salad is great warm or cold -- the perfect make ahead side dish for summer barbecues, loaded with fresh herbs! Includes step by step recipe video.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1/2 teaspoon salt
- 1 teaspoon cider vinegar
- 1 teaspoon minced garlic
- pinch of pepper
- 1 tablespoon fresh parsley (chopped)
- 340 g little potatoes (i used 28 baby boomers)
- 2 tablespoons canola oil (or oil of choice)
- 1 teaspoon liquid honey
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- Carbohydrate 1.21619406422263 g
- Cholesterol 0 mg
- Fat 0.00455609412273854 g
- Fiber 0.0257382613551972 g
- Protein 0.0512811172412343 g
- Saturated Fat 0.000944224753847461 g
- Serving Size 1 1 serving (87g)
- Sodium 0.200040394584361 mg
- Sugar 1.19045580286743 g
- Trans Fat 0.00109443375840037 g
- Calories 5 calories
In a large pot of boiling, salted water, cook potatoes until tender, about 10-13 minutes (I use a sharp knife to test doneness as shown in the video -- it should pierce easily). Drain potatoes and return to pan.In a small bowl, combine oil, vinegar, honey, garlic, salt, pepper, dill, parsley and chives. Add to potatoes in pan, cook and stir over medium heat for 2 minutes to soften garlic and bring flavors together (this cooking is optional, but I prefer to cook the garlic even just for a couple minutes -- if you want to skip this step, feel free to just add to the hot potatoes or use ¼ teaspoon garlic powder).Remove potatoes to a plate and serve warm or refrigerate to serve cold later.
