Colorful Herb-Infused Potato Salad
Experience the vibrant flavors of our Colorful Herb-Infused Potato Salad, a delightful take on a traditional favorite! This health-conscious salad substitutes heavy mayonnaise with a zesty vinaigrette, making it a refreshing and safe option for outdoor gatherings. Packed with colorful gourmet fingerling potatoes that range from golden yellow to deep purple, this salad not only pleases the palate but also the eyes. The crunchy blanched green beans and sweet peppers add a satisfying texture and burst of flavor, while a medley of fresh herbs elevates the dish further. Whether served chilled or at room temperature, it's a dish that even the pickiest eaters, like my husband, will eagerly devour!
N/A
Servings
170
Calories
11
Ingredients
Ingredients
Gourmet fingerling potatoes
3 cups (1/2-inch dice)
Green beans
1/2 cup (cut into 1-inch pieces and blanched)
Sweet pepper
1/2 cup (1/4-inch dice (red, yellow, and/or orange))
Scallion
1/4 cup (thinly sliced)
Mixed herbs
1/4 cup (chopped (parsley, thyme, tarragon, and/or basil))
Shallot
1 small (roughly chopped)
Garlic cloves
2 (whole)
Dijon mustard
1 tablespoon (none)
Rice wine or champagne vinegar
1/4 cup (none)
Olive oil
3/4 cup (none)
Salt and pepper
to taste (none)
Instructions
1
Begin by filling a large pot with generously salted water. Bring it to a rolling boil, then add the diced potatoes. Cook them until tender, about 10-15 minutes, depending on their size. Once cooked, rinse the potatoes under cold water and spread them out on a sheet pan to cool.
2
While the potatoes are cooking, prepare the vinaigrette. In a blender or food processor, combine the roughly chopped shallots, garlic cloves, Dijon mustard, and vinegar. Blend until smooth. With the blender running, gradually drizzle in the olive oil to create a smooth emulsion. Season the dressing with salt and pepper to taste.
3
Next, prepare the vegetables. Blanch the green beans in boiling water for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to an ice bath to halt the cooking process. Drain and cut into 1-inch pieces. Dice the sweet peppers and thinly slice the scallions.
4
In a spacious mixing bowl, gently combine the cooled potatoes, blanched green beans, diced sweet peppers, scallions, and chopped mixed herbs. Drizzle the vinaigrette over the salad, tossing gently to ensure everything is evenly coated. Taste and adjust the seasoning with additional salt and pepper if necessary.
5
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes or serve it at room temperature. Enjoy your colorful and delicious potato salad!
Nutrition Information
15g
Fat
8.75g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this potato salad recipe?
The recipe is called Colorful Herb-Infused Potato Salad.
Does this recipe use mayonnaise?
No, this is a health-conscious version that substitutes heavy mayonnaise with a zesty vinaigrette.
What kind of potatoes are used in this dish?
The recipe uses gourmet fingerling potatoes, which range from golden yellow to deep purple.
How should the potatoes be prepared before cooking?
The potatoes should be cut into a 1/2-inch dice.
How long do the potatoes need to boil?
They should cook for about 10-15 minutes until tender.
What should I do with the potatoes after they are cooked?
Rinse them under cold water and spread them out on a sheet pan to cool.
What ingredients are needed for the vinaigrette?
The vinaigrette consists of shallots, garlic cloves, Dijon mustard, vinegar, and olive oil.
What type of vinegar is recommended?
You can use either rice wine or champagne vinegar.
How do I create a smooth emulsion for the dressing?
With the blender running, gradually drizzle in the olive oil until the mixture is smooth.
How are the green beans prepared?
Blanch them in boiling water for 2-3 minutes, then immediately transfer them to an ice bath.
What size should the green beans be cut?
They should be cut into 1-inch pieces.
What colors of sweet peppers are suggested?
A mix of red, yellow, and orange sweet peppers is suggested for color.
Which fresh herbs are included in the mix?
The mix includes parsley, thyme, tarragon, and/or basil.
Is this recipe suitable for outdoor gatherings?
Yes, the oil and vinegar base makes it a safe and refreshing option for picnics and outdoor events.
Can this potato salad be served at room temperature?
Yes, it can be served either chilled or at room temperature.
How long should the salad chill before serving?
For the best flavor, allow it to chill in the refrigerator for at least 30 minutes.
How many calories are in a serving?
There are 170 calories per serving.
What is the fat content per serving?
The fat content is 15 grams.
How many grams of carbohydrates are in the salad?
There are 8.75 grams of carbohydrates per serving.
How much protein does this salad provide?
It contains 1.5 grams of protein per serving.
Is this dish vegetarian?
Yes, the recipe is tagged as vegetarian.
How many cloves of garlic are required?
The recipe calls for 2 whole garlic cloves.
How much olive oil is used in the dressing?
The recipe uses 3/4 cup of olive oil.
What provides the crunch in this salad?
The crunchy blanched green beans and diced sweet peppers add texture.
How much mustard is used?
One tablespoon of Dijon mustard is used.
How are the scallions prepared?
The scallions should be thinly sliced.
How many total ingredients are in this recipe?
There are 11 ingredients in total.
How much diced potato is needed?
The recipe calls for 3 cups of diced fingerling potatoes.
Is the salad seasoned with salt and pepper?
Yes, salt and pepper are added to taste in both the dressing and the final mix.
What is the best way to mix the salad?
Combine everything in a spacious mixing bowl and toss gently to ensure even coating.