Ingredients
- 2 lbs baby potatoes, halved
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced
- Salt and pepper to taste
Instructions
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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.
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Drain the potatoes and let them cool slightly.
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In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.
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Add the cooled potatoes, dill, parsley, and green onions to the bowl with the dressing. Toss gently to coat the potatoes evenly.
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Season with salt and pepper to taste.
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Chill the potato salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
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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!
