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.
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.
Notes
Along with the nutrition information provided, ¼ of this recipe also provides 23% of your Vitamin A, 25% of your Vitamin C, and 10% of your Iron.