Toss a bag of Little Potatoes in a pot and boil them at the start of the week so that you can quickly toss together potato salads for lunches or dinner throughout the week. Need a refresher on the easiest way to prep boiled potatoes? We’ve got you covered with our How to Boil Potatoes guide. This version has lots of fresh herbs like parsley, dill, and basil, and a tangy honey Dijon dressing.
No time to prep the potatoes first? Follow these directions: Place potatoes in a pot and cover with one inch of water. Bring water to a boil and cook for 20 minutes for fork tender potatoes and 25 minutes for fully cooked potatoes
Equipment
- Large bowl
- 1/3 cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 1 lemon, zested and juiced
- 1/3 cup parsley, chopped
- 1/3 cup basil, chopped
- 1/3 cup dill, chopped
- 1 stalk celery, diced
- 1.5 lbs Little Potatoes, pre-cooked and halved
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Instructions
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Step 1
In a bowl, combine olive oil, vinegar, Dijon mustard, honey, lemon zest and juice, parsley, basil, and dill. Whisk well until combined.
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Step 2
Add potatoes and celery, then toss until evenly coated.
