Herb-y Potato Salad
1 hour · serves 8
Goes great with a BBQ.
Scale
2 lbbaby potatoes
2shallots, finely diced
1 cupcelery, finely diced
¼ cupdill
¼ cupcilantro
¼parsley
1lemon, zest and juice
¼ cupcastelvetrano olives, smashed or chopped (optional)
3 clovesgarlic, grated
2 tbspolive oil
¼ cupyogurt (optional)
1
Slice potatoes in half and roast in an oven at 375F until cooked - can take up to 40 minutes. Let them cool completely.
- 2 lb baby potatoes
2
Chop shallots, celery, herbs, and olives.
- 2 shallots
- 1 cup celery
- ¼ cup dill
- ¼ cup cilantro
- ¼ parsley
- ¼ cup castelvetrano olives
3
Zest and juice the lemon. Combine with the olive oil, salt, and yogurt (optional).
- 2 tbsp olive oil
- 3 cloves garlic
- 1 lemon
4
Combine everything into a bowl.
Notes
You can try to get the potatoes nice and crispy but the longer they sit in the sauce, the less crispy they get. Roasting them is just deepen and impact flavor.