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!
Equipment
- Large pot
- Small bowl
- 1 lb Little Potatoes
- 3 Tbsp canola oil
- 2 tsp apple cider vinegar
- 2 tsp liquid honey
- 2 tsp garlic, minced
- 1/2 tsp salt
- (A pinch) pepper
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp fresh chives, chopped
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Instructions
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Step 1
In a large pot of boiling, salted water, cook Little potatoes until tender, about 10 to 13 minutes. Drain potatoes and return to pan.
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Step 2
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 two minutes to soften garlic and bring flavors together. If you want to skip this step, feel free to just add to the hot potatoes or use 1/4 teaspoon garlic powder.
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Step 3
Remove potatoes to a plate and serve warm or refrigerate to serve cold later.
