I love having an herb garden! It’s wonderful to be able to step outside and harvest fresh herbs just in time for dinner.
I discovered this recipe last summer when I was looking for something that used some of the mint and oregano growing in my herb garden, which I had an overabundance of. This recipe uses both! It’s also perfect for me because the dressing is olive oil-based rather than mayo-based. I have never been a big fan of mayo-based potato salad.
This would be a great salad for packing on a picnic because it really benefits from giving the flavors a chance to blend.
I found the recipe on Epicurious. It was originally published in the June 2000 issue of Bon Appétit.
Herbed Potato Salad
- 1½ pounds small red-skinned potatoes
- 3 tablespoons extra-virgin olive oil
- 6 tablespoons finely chopped red onion
- 6 tablespoons finely chopped red bell pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh oregano
- 1½ tablespoons chopped fresh mint
- salt and freshly ground black pepper to taste
Cut the potatoes into 1-inch pieces. Steam until tender, 10 – 15 minutes. Place potatoes in a large bowl. Add olive oil to potatoes and toss to coat.
Add the onion, bell pepper, lemon juice, oregano, mint, salt and pepper and toss together gently.
Serve right away or can be made up to 4 hours ahead and chilled. Bring the salad to room temperature for 1 hour before serving.
Serves 3 – 4