Herbed Potato Salad

Instructions

Place the halved baby potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are tender when pierced with a fork.

Drain the potatoes and let them cool slightly.

In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.

Add the cooled potatoes, dill, parsley, and green onions to the bowl with the dressing. Toss gently to coat the potatoes evenly.

Season with salt and pepper to taste.

Chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

Before serving, give the potato salad a final toss and adjust the seasoning if needed.

Elevate your next picnic or barbecue with this vibrant and herbaceous potato salad that’ll have your guests tossing aside the idea of a boring side dish and digging into a bowl of pure potato perfection!

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