× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Warm Garlic Herb Red Potato Salad

Share this

Print Recipe
Potato Type: Reds
Cuisine: American
Prep Method: Boiled

Dish

Side Dish

Prep Time

45 Mins

Cook Time

30 Mins

Serving

Serves 7

Ingredients

  • 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

Preparation

Potatoes

  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.

Dressing

  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.

Notes

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

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

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

Visit Website

Nutrition Facts Per Serving

Calories

161

Fat

7g

Sodium

189mg

Carbohydrates

21g

Fiber

2g

Protein

2g

Potassium

595mg

Sugar

1g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up