Herby Potato Salad

This no-mayo herby potato salad is so light, fresh, and tasty. It's a wonderful make-ahead addition to upcoming picnics, BBQs, and potlucks.

📝 Ingredients

• 1.5 lbs Baby Potatoes, cut in half (red or yellow work. Other waxy potatoes cubed works as well)
• 5 Garlic cloves, crushed
• 1/2 cup Fresh Parsley, chopped
• 1/2 cup Fresh Cilantro, chopped
• 1/3 cup Fresh Mint, chopped (you can use basil in addition or instead of.)
• 1/3 cup Fresh Dill, chopped (optional)
• 1 Small red onion, finely chopped
• 4 Stalks of celery, finely chopped
• 1 Lemon's juice
• 1/3 cup Olive oil
• 1.5 tsp Coarse Salt (Taste and add more if needed)

👨‍🍳 Instructions

1. 1Add the halved baby potatoes into a pot of boiling salted water. Boil until fork-tender. This should take 10-15 minutes. Do not overboil to avoid mushiness.
2. 2In the meantime, have all your herbs finely chopped. I typically use 3 herbs. Cilantro and parsley are always used and I alter beteen mint, basil, or dill depending on what I have. You can also add all of them if you choose.
3. 3When the potatoes are ready, add them to a large bowl and let it slightly cool for 2-5 minutes.
4. 4To the potatoes, add the crushed garlic, herbs of choice, red onion, celery, olive oil, lemon juice, and salt.
5. 5Gently mix this together avoiding smashing the potatoes but enough to incorporate all the ingredients.
6. 6At tis point, taste to adjust if any more salt, lemon juice, or olive oil is needed.
7. 7Enjoy room temperature or chilled. This stays fresh for up to 5 days in an airtight container stored in the fridge.