Warm or Cold Potato Garden Salad

Elevate your side dish game with this Warm or Cold Potato Garden Salad—a versatile, flavor-packed recipe that's perfect for any gathering! Featuring tender baby potatoes, juicy cherry tomatoes, refreshing cucumber, and a zesty Dijon-lemon dressing, this salad is a delicious celebration of fresh garden produce. Tossed with fragrant parsley and dill, and enhanced by the gentle tang of red onion, this dish can be served warm for a cozy comfort food experience or chilled for a light, refreshing bite. Ready in just 35 minutes, it's an easy, make-ahead option ideal for potlucks, picnics, or weeknight dinners. Enjoy this vibrant potato salad year-round as a healthy and satisfying addition to your menu!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 lbs Baby potatoes
• 1 cup Cherry tomatoes
• 1 Cucumber
• 0.5 Red onion
• 3 tbsp Extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh dill
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 Garlic clove

Directions

Step 1

Wash the baby potatoes thoroughly and cut any larger ones in half to ensure uniform cooking. Leave the skin on for added texture and nutrients.

Step 2

Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

Step 3

While the potatoes are cooking, prepare the vegetables. Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion. Set aside.

Step 4

Mince the garlic clove and finely chop the parsley and dill.

Step 5

In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, minced garlic, salt, and black pepper to make the dressing.

Step 6

Once the potatoes are done cooking, drain them and allow them to cool slightly if serving the salad warm, or completely if serving it cold.

Step 7

In a large mixing bowl, combine the cooked potatoes, cherry tomatoes, cucumber, red onion, parsley, and dill. Pour the dressing over the vegetables and toss gently to coat everything evenly.

Step 8

Taste the salad and adjust seasoning with additional salt or pepper, if necessary.

Step 9

Serve immediately for a warm potato salad or refrigerate for at least 1 hour and serve chilled for a cold salad.

Nutrition Facts

Serving size	(1413.8g)

Amount per serving	% Daily Value*
Calories	1171.1

Total Fat 45.9g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2787.0mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 17.3g	0%
Total Sugars 16.8g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 241.9mg	0%
Iron 9.8mg	0%
Potassium 4765.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 7.4%

Carbs: 59.3%