Kartoffelsalat (Herb Potato Salad)
This herby and zingy potato salad is a perfect side dish for a summer barbeque or dinner party.
Ingredients
- 1.4 kg (3 lbs) potatoes (we used medium sized red potatoes, but small potatoes work very well too!)
- 5-6 green onions
- 60-120 ml (1/4-1/2 cup) olive oil
- 2 tbsp lemon juice (juice from half a lemon)
- Lemon zest from one lemon
- 3 tbsp chopped fresh dill
- 1/2 bunch fresh parsley, finely chopped
- Salt to taste
- Pepper to taste
Instructions
- Prep potatoes by washing and cutting into 1 - 1.5 inch cubes. If using small potatoes, you can leave them whole or cut them in half to keep the size consistent!
- Add potatoes to a large pot of cold water. Bring to a boil, then boil until the potatoes are just tender enough to poke with a fork easily - if you leave them for too long, they could fall apart!
- Drain potatoes and set them aside to cool.
- While the potatoes are cooling, prep herbs by chopping dill, parsley, and green onions.
- When the potatoes have cooled, combine the potatoes, olive oil, lemon juice, herbs, lemon zest, salt, and pepper in a bowl. Add more olive oil if necessary and make sure to taste for seasoning!
- You can make this ahead of time and keep in the fridge to serve later in the day! Serve as a side dish to your favorite main dishes - enjoy!
