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Warm Potato Salad with Lemon and Fresh Herbs

Scott Phillips

Servings: 4 to 6

This simple side dish is a refreshing departure from mayonnaise-based potato salads. The warm potatoes soften the raw garlic’s flavor and make the herbs more aromatic.


  • 1-3/4 lb. baby red potatoes, sliced 1/4 inch thick
  • Kosher salt
  • 2 large cloves garlic, finely chopped
  • 1 cup lightly packed fresh flat-leaf parsley
  • 1/2 cup lightly packed fresh basil
  • 1/2 cup thinly sliced chives
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 220
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 220
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 3


  • In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.
  • While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor; 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.
  • Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.


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Reviews (3 reviews)

  • CJMason | 09/17/2017

    This is an easy and delightfully good recipe. Like others, I had more pesto than needed, but happily found uses for it with roast chicken and others. Will definitely keep this in the regular rotation!

  • User avater
    MotherMalone | 07/12/2014

    This is a great little side dish. The herb mixture is rather more than I use, but it keeps well in the fridge and can easily be used again!Delicious..... maybe I used a little more garlic, but I am a big garlic fan!

  • adri367 | 05/04/2013

    A really tasty dish, but could have used more garlic. I had way more of the pesto than I needed to coat the potatoes. A nice dish, but makes a lot of mess.

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