Summertime New Potato Salad

This light and refreshing potato salad is perfect for warm weather gatherings. Unlike heavy mayo-based versions, this recipe relies on a zesty oil and vinegar dressing to highlight the natural sweetness of new potatoes. Crisp red, green, and yellow bell peppers add color and crunch, while fresh chives and parsley bring a burst of herbal brightness. It&# 226;ÂÂs an ideal side dish for barbecues, picnics, or as a healthy lunch option. The flavors meld beautifully, making it even more delicious the next day. Simple, fresh, and utterly satisfying, this vegan-friendly dish is a crowd-pleaser that requires minimal effort for maximum flavor.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 12

Calories: 184.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This light and refreshing potato salad is perfect for warm weather gatherings. Unlike heavy mayo-based versions, this recipe relies on a zesty oil and vinegar dressing to highlight the natural sweetness of new potatoes. Crisp red, green, and yellow bell peppers add color and crunch, while fresh chives and parsley bring a burst of herbal brightness. It&# 226;ÂÂs an ideal side dish for barbecues, picnics, or as a healthy lunch option. The flavors meld beautifully, making it even more delicious the next day. Simple, fresh, and utterly satisfying, this vegan-friendly dish is a crowd-pleaser that requires minimal effort for maximum flavor.

Ingredients

4 cup Cooked new potatoes

Directions

1
Cut the cooked new potatoes into 1/2-inch cubes.
2
Chop 1/2 cup each of red, green, and yellow bell peppers.
3
Chop 1/4 cup celery, 1/4 cup red onion, 1/4 cup fresh chives, and 2 tablespoons fresh flat-leaf parsley.
4
In a large bowl, combine the potatoes, bell peppers, celery, red onion, chives, and parsley. Toss gently to mix.
5
In a small bowl, whisk together 1/4 cup oil, 2 tablespoons red-wine vinegar, 1 tablespoon chopped fresh thyme, salt, and ground pepper to taste.
6
Pour the dressing over the potato mixture and toss gently until evenly coated.
7
Serve at room temperature.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 184.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 14.4mg1%
Total Carbohydrate 40.8g14%
Dietary Fiber 5.3g22%
Sugars 1.9g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad sit for 15-20 minutes before serving to allow the potatoes to absorb the dressing.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors improve after chilling.

If using dried thyme instead of fresh, use 1 teaspoon. Adjust salt and pepper to your preference.

For extra creaminess, you can add a tablespoon of Dijon mustard to the dressing, though this will keep it vegan.

Keywords: potato salad, new potatoes, vegan salad, summer side dish, bell pepper salad, herb dressing, light lunch, picnic food, oil vinegar dressing, fresh chives, healthy recipe, no mayo salad, vegetable salad, easy dinner side, gluten free, plant based, colorful salad, fresh herbs, make ahead salad

Read it online: https://www.chefs-mate.com/recipe/summertime-new-potato-salad/