Hot-Warm-or-Cold Herby Potato Salad

Today I checked out the Columbia Farmer’s Market for the first time this summer. I was in search of some herbs at a better price and quality than the $2.99 mini-packs at the grocery store. Luckily, I hit the jackpot: basil, cilantro and mint, all $1 per bunch, and a big bag of salad greens with fresh dill mixed in.

I had some potatoes in the pantry, so I jazzed them up with some fresh herbs and made one tasty potato salad.
salad2This salad was super simple and super versatile: it would be great hot, right out of the pot, room temperature or chilled.

Start with red potatoes, about a quarter pound for each serving of potato salad. I probably had a half pound of potatoes.

potatoes1Chop the potatoes into bite-sized pieces.

choppedPlace the chopped potatoes into a pot big enough to fit them and enough water to cover them. Be careful not to overfill the pot or you’ll have a mess on your hands.

pot1Bring to a boil, covered, and cook until the potatoes are tender when pierced with a fork, about 10-20 minutes.

pot2While the potatoes are cooked, prep the herbs and dressing. Chop basil, dill and green onions:

herbsFor the dressing, mix 1/4 cup of olive oil with two tbsp. of apple cider vinegar (or any vinegar you have on hand) 1 tsp. of dijon mustard and a pinch of salt.

dressingFeel free to adjust the dressing to suit your tastes: more vinegar or mustard will make it a little zestier, while more olive oil will cut the sour from the vinegar.

Once the potatoes are cooked, drain them in a colander and then put them back in the hot pot. This will help the water evaporate. Then add the dressing and herbs and mix well. Add only a little dressing at first, and then add more to taste. Finish with extra salt to taste.

salad1This is a great side dish for the summer, because the salad doesn’t have any mayonnaise in it. It’d be great for a picnic or outdoor potluck!

Or as a side dish on a rainy Saturday night:

dinnerWorks for me!

Hot-Warm-or-Cold Herby Potato Salad

4 servings


1 lb. red potatoes

1/4 cup fresh basil

1/4 cup fresh dill

2 scallions

1/4 cup olive oil

2 tbsp. vinegar (I used apple cider vinegar)

1 tsp. dijon mustard


Wash and scrub potatoes. Cut into bite-sized chunks, then place in a pot and cover with water. Be sure to leave a little room at the top so the potatoes don’t boil over. Bring the pot to a boil, covered, and cook until the potatoes are tender, about 10-20 minutes.

Chop the basil, dill and scallions. Make a dressing by mixing the olive oil, vinegar, mustard and a pinch of salt together.


Drain the potatoes and put them back in the hot pot. Mix the herbs and dressing into the potatoes and season with additional salt. Serve immediately or refrigerate until ready to enjoy!


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