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Lemon Herb Fingerling Potato Salad

A refreshing and nutritious salad made with tender fingerling potatoes, zesty lemon dressing, and fresh herbs, perfect for meal prep or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 pound fingerling potatoes Small, waxy potatoes that hold their shape well, perfect for salads.
  • 2 tablespoons olive oil A heart-healthy fat that complements the lemon.
  • 1 lemon juiced and zested Adds brightness and acidity to elevate the flavors.
  • 2 tablespoons fresh herbs (such as parsley, dill, or chives) Freshness is key; substitution with dried herbs is not recommended.
  • to taste salt and pepper Essential for enhancing flavor.

Method
 

Preparation
  1. Place the fingerling potatoes in a pot of salted water and bring to a boil. Cook for about 15 minutes or until tender. Check tenderness with a fork; they should be soft but still firm.
  2. Once cooked, drain the potatoes and allow them to cool slightly.
  3. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, and fresh herbs until combined.
  4. Halve the cooled potatoes and gently add them to the bowl with the dressing.
  5. Gently toss the halved potatoes with the dressing until well coated.
  6. Season to taste with salt and pepper. This salad can be served warm or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Enjoy it cold or at room temperature for the best flavor. Freezing is not recommended as the texture of the potatoes may change once thawed.