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Warm Garlic Herb Red Potato Salad

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Potato Type: Reds
Cuisine: American
Prep Method: Boiled


Side Dish

Prep Time

45 Mins

Cook Time

30 Mins


Serves 7


  • 2 lbs. baby red potatoes I used very small potatoes about 1 to 2-inches in size

Garlic Herb Dressing

  • 1/4 cup olive oil
  • 3 Tablespoons loosely packed fresh basil roughly chopped
  • 1 Tablespoon fresh thyme leaves
  • 1 clove garlic minced/pressed
  • Zest of 1 lemon
  • 1.5 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon Cajun all-purpose seasoning**, optional
  • 1/4 teaspoon black pepper
  • 1 Tablespoon sliced green onions or chives



  1. Add the washed and unpeeled red potatoes to a 2 quart or 4 quart heavy saucepan, add enough water to cover the top of the potatoes.
  2. Bring the pot of water and potatoes to a boil, and boil for 15 minutes until a fork can pierce the potatoes easily but are still firm enough to hold their shape.
  3. Remove from the heat and drain the water from the pan, and allow the potatoes to cool for about 30 minutes. You can spread the potatoes out on a baking sheet to allow to them to cool a bit faster if you need.


  1. While the potatoes are cooling, prepare the dressing. Place the olive oil, basil, thyme, garlic, lemon zest, lemon juice, salt, cajun seasoning, and black pepper in a small blender and blend just long enough to emulsify the dressing and mince the herbs.
  2. Once the potatoes have cooled a bit and you can handle them, cut each potato into bite-sized pieces. Since my potatoes were small, I just quartered my potatoes.
  3. Add the Garlic Herb dressing to the potatoes, add the sliced green onions (or chives), and stir until well mixed and the potatoes are completely coated.
  4. Serve while still warm. Store in a sealed container in the fridge for up to 3-4 days.


If you find the fresh garlic to be too strong, you can use roasted garlic cloves or 1-2 teaspoons garlic powder instead

I use Cajun all-purpose seasoning for just about every dish we make! It adds great flavor and a little bit of spice to just about anything, even Italian foods


2 Reviews

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Anna Clark

Thank you. I wanted to make them for Easter dinner so I improvised and came close. I’ll make them your way...Read Full Review


Anna Clark

Thank you. I wanted to make them for Easter dinner so I improvised and came close. I’ll make them your way the next time!

Recipe By: Sarah Jane Parker

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Nutrition Facts Per Serving

















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