Lemony Herb Potato Salad

1. 1
   prep

   Prep the potatoes.

   Scrub the baby potatoes clean. Halve any larger ones so all pieces are roughly uniform in size for even cooking.

2. 2
   boil · ~15 min

   Boil the potatoes until tender.

   Place potatoes in a large pot and cover with cold water by about an inch. Add salt. Bring to a rolling boil, then reduce heat and simmer for 12-15 minutes, until a knife slides through easily.

   TIPStarting in cold water ensures the potatoes cook evenly from edge to center.
3. 3
   prep · ~5 min

   Drain and cool slightly.

   Drain the potatoes in a colander and let them sit for 5 minutes. The steam will carry away excess moisture, which helps the dressing cling better.

4. 4
   mix

   Whisk the lemon herb dressing.

   1.In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, and dijon mustard.

   2.Add a pinch of salt and black pepper.

   3.Whisk vigorously until the mixture is smooth and emulsified.

   TIPThe mustard not only adds flavor but acts as an emulsifier to keep the oil and lemon juice from separating.
5. 5
   mix

   Toss warm potatoes with the dressing.

   Add the warm, drained potatoes to the bowl with the dressing. Gently toss to coat every piece evenly. Warm potatoes absorb the dressing much better than cold ones.

6. 6
   mix

   Fold in the fresh herbs and green onion.

   Scatter the chopped parsley, dill, and sliced green onions over the potatoes. Toss gently one more time to distribute everything without mashing the potatoes.

7. 7
   rest · ~10 min

   Let the salad rest before serving.

   Let the salad sit at room temperature for at least 10 minutes, or refrigerate for 1-2 hours. This allows the flavors to meld. Bring back to room temperature if chilled before serving.

   TIPThis salad tastes even better the next day, making it an excellent make-ahead side dish.

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