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Herbed Red Potato Salad

Herbed Red Potato Salad
Herbed Red Potato Salad
This healthy recipe comes from NDSU Extension Service.


2 lbs. small new potatoes, sliced into ¼-inch thick rounds

Salt (optional)

¼ c. olive oil

1/3 c. lightly packed fresh parsley, roughly chopped

1/3 c. green onion, roughly chopped

2 Tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 cloves garlic, roughly chopped

Freshly ground black pepper

3 stalks celery, chopped


In a large saucepan, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes. Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl. In a small food processor or blender, combine remaining ingredients except celery. Process until the herbs have been chopped into small pieces, then drizzle in the reserved cooking water and blend just until emulsified. Drizzle potatoes with olive oil mixture and mix well. Let the potatoes rest for ten minutes, tossing every few minutes. Add celery to the bowl, along with a few tablespoons of chopped parsley and green onions. Toss again. Season to taste with salt and pepper and serve.

Makes 8 servings.

Per Serving: about 160 calories, 7 grams (g) of fat, 21 g carbohydrate, 3 g protein and 45 mg sodium

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