Skinny Garlic Herb Potatoes
This has been one heck of a week. Am I right or am I right?? Well, it’s been one heck of a week for my family. We started off the week with an awesomely (is that a word?) busy weekend, celebrating the 4th with family and friends and have ended the week hurriedly getting ready for vacation starting TOMORROW!!! Skinny Garlic Herb Potatoes to the rescue for our 4th of July BBQ!
Ohhh. Emm. Geee! Vacation starts tomorrow. At the beach. We are going to Bethany Beach in Delaware and my 5yr old couldn’t be more excited. Me? I’m a little bit excited and a little bit apprehensive. Do you guys get that before going away? I do. I’m a worrier. I worry. I’m also a list maker. My husband often chides me about my list making skills.
So, back to the 4th. We had an awesome day. We took the kids to Dutch Wonderland in the morning to play in their water park. SO MUCH FUN! We splashed with friends all morning. In the afternoon, we had a BBQ with my parents at their house. I volunteered to bring a potato salad. I was on a mission to come up with something different. Something not involving mayo.
I made this beauty of a bowl. It had wonderful herbs paired with lemon juice and red wine vinegar. Oh, and did I mention there is garlic in this salad? Ohhhhh, the garlic. It’s so yummy. Disclaimer: you may not want to kiss anyone after eating these potatoes! Why? Because once you start eating this dish, you won’t be able to stop!
Switch up your potato salad this summer with these Skinny Garlic Herb Potatoes. Simple and easy to make, check out the recipe here.
- 3 lbs Red Potatoes Rinse and cut into small cubes
- 1.5 tbsp Salt Divided into equal parts
- 1/4 cup EVOO
- 1 tbsp Dijon Mustard
- 1.5 tbsp Lemon Juice
- 2 tbsp Red Wine Vinegar
- 3 Clove of Garlic Minced
- Fresh Ground Pepper To Taste
- 1/3 cup Fresh Parsley Flat leaf, Roughly chopped
- 2.5 tbsp Chopped Fresh Chives
- 1 tbsp Chopped Fresh Thyme
After chopping the potatoes into small cubes, put them in a large stock pot. Fill with water, approximately an inch or two above the top of the potatoes. Season with part of the salt and bring to a boil. Once the potatoes are boiling, turn down the heat to simmer, cover and cook until the potatoes are tender, but not mushy.
In a separate mixing bowl, add together all the other ingredients to make the dressing. Mix the EVOO, Dijon mustard, lemon juice, zest, vinegar, garlic, pepper, remaining salt, parsley, chives and thyme. Let the dressing rest while the potatoes finish cooking.
Once the potatoes are tender, drain them and let them cool. As the potatoes cool to your liking, pour the dressing over the potatoes and mix well. You can serve them warm or cold.
- Mix in other herbs: Dill, basil or even oregano. The world of herbs is yours for the taking!
- Pan fry the leftover potatoes (after the after party) into a breakfast skillet with scrambled eggs, sausage, chorizo or whatever is your preference. (I made tonight as part of our “breakfast for dinner = brinner” dinner. I just used the potatoes and eggs. There is plenty of oil in the dressing to coat the pan. It was delicious.