This Potato Salad with Herbs and Parmesan is a delicious and easy side dish. It’s the perfect way to use all those herbs growing in your garden. It is fresh, healthy and oh so tasty!
For this recipe you want a waxy potato, a firm type that will hold its shape well while cooking. My favorite are new potatoes but red potatoes work well as well. You want a low starch content so they don’t fall apart on the grill. Pick a type of potato that is recommended for roasting, boiling, and potato salads.
You might also like these recipes:
Grilled Zucchini with Lemon and Feta Cheese
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Enjoy!
This Potato Salad with Herbs and Parmesan is a delicious and easy side dish. It’s the perfect way to use all those herbs growing in your garden. It is fresh, healthy and oh so tasty!
- 1 kg small firm potatoes, cut in half
- 5 radishes, thinly sliced
- ½ lemon, juiced
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 3 tablespoon good quality olive oil
- 1 clove of garlic, minced
- 1 shallot, finely chopped
- 2 lagret handfuls of chopped herbs, I used dill, parsley, oregano and basil
- 2 deciliter, just under 1 Cup, freshly grated parmesan cheese
- salt and pepper to taste
-
Start by bowling the potatoes in large pot of salted water. Bring the water to a boil, then lower the heat and simmer for about 10 to 15 mins, depending on the size of the potatoes. You want the potatoes just tender when pierced with a fork.
Drain the potatoes and let them steam dry uncovered for about 5-10 minutes.
-
While the potatoes are cooking mix the ingredients for the dressing in a large serving bowl.
Add the warm potatoes and gently toss to coat with the dressing. Salt and pepper to taste. Top with the radishes and a few fresh herbs and serve at room temperature.
Enjoy!
Leave a Reply
You must be logged in to post a comment.