Herbed Potato Salad
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4 to 6
Ingredients
  • 2 tablespoons table salt
  • 2 pounds small red potatoes
  • 1 tablespoon red wine vinegar
  • ½ cup extra-virgin olive oil
  • 1 large cucumber, chopped
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon dried Italian seasoning
  • Kosher salt and freshly ground black pepper
Instructions
  1. In a large pot over high heat filled halfway with water, add the salt. Once the water begins to boil, add the potatoes. Continue to cook until the potatoes are fork-tender, about 20 minutes. Drain and let cool.
  2. Meanwhile, in a small mixing bowl, add the vinegar and whisk in the olive oil, making an emulsion. Add the cucumber and let sit.
  3. With a sharp knife, cut the potatoes in half or quarter, depending on their size. In a large mixing bowl, add the potatoes and all of the herbs, lemon juice, zest, and seasoning.
  4. Pour over the dressing and toss. Add salt and pepper to taste. Cover and chill overnight. Before serving, toss the mixture again.
Notes
Very important: Preparing this recipe a day ahead allows the potatoes to marinate and all of the herbs and seasonings to come together. We leave the green skin on the cucumbers for both color and crunchy texture. Cooking time does not include overnight marination.
Recipe by Acadiana Table at https://acadianatable.com/2022/08/22/herbed-potato-salad/