European Potato Salad

Potato salad is such a perfect food for a hot summer day.  This is a super simple version, used in several European countries, and one that we frequently use in our home.  Bursting with the flavor of fresh herbs, it is a delightful addition to any meal.  Left overs can be heated in a skillet for breakfast the next day! (That’s what I do:)  Delicious!


3-4 large red potatos

1-2 teaspoons salt

2 tablespoons finely chopped fresh parsley

3 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh dill

1 small garlic clove, minced

zest of half a lemon

3 tablespoons olive oil



Wash and cut potatoes into bitesize pieces.  Add potatoes to a pot, cover with enough water to barely cover them.  Add 1 teaspoon salt to water.  Bring to a boil and cook at medium heat until knife tender (7-10 min).

While the potatoes are cooking, mix together the chopped parsley, chives, dill, minced garlic, lemon zest, and olive oil in a bowl.

Once the potatoes are done cooking, drain the potato water into a container and add 1-2 tablespoons of potato liquid into the dressing.  Toss the potatoes and dressing while the potatoes are warm.  Season with salt if desired!  Serve at room temperature.  Enjoy!


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