This hearty kale salad is anything but boring: tossed with tangy lemon and flavorful pecorino cheese and topped with nutty farro, crunchy sourdough breadcrumbs, and tart dried barberries. The addition of nutritious farro makes this salad suitable as a meal unto itself, perfect for lunch or a light dinner, though it’s also lovely served as […]
This hearty kale salad is anything but boring: tossed with tangy lemon and flavorful pecorino cheese and topped with nutty farro, crunchy sourdough breadcrumbs, and tart dried barberries.
The addition of nutritious farro makes this salad suitable as a meal unto itself, perfect for lunch or a light dinner, though it’s also lovely served as a side salad alongside some grilled chicken or seared steak.
As our friend Richard used to say… it’s delicious AND nutritious!
The base of this kale salad recipe comes from the Six Seasons cookbook, and it’s one we’ve made many, many times (it’s one of the few kale salad recipes I actually like).
While the original recipe is near perfect, we wanted to make it a bit more substantial and filling as a meal in and of itself, hence the addition of farro. We also used homemade sourdough for the breadcrumbs, added barberries, and tweaked the process a little bit (adding the cheese separately versus mixing it all together makes for more even distribution and less clumps). Also, twice as much cheese and garlic (as you do).
This recipe works with any kind of kale; the original calls for lacinato (the darker, dino-skin looking stuff); we used curly kale here since I love the texture and lift: it doesn’t collapse under the weight of the farro.
This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]
This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.
Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡
My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?
I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.
So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!
If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze. A sliceable and make ahead friendly dessert th…
If you crave lemon, you have to try these homemade lemon brownies. They are bursting with citrus flavor in each bite. Made with real lemon juice and lemon zest and topped with a homemade lemon glaze. A sliceable and make ahead friendly dessert that kids and adults will enjoy. I love a good lemon recipe,...
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Lemon Brownies.
This article is from Delicious Everyday.
Serve up these delightful mini lemon blueberry tarts. A buttery pie crust that is filled with a cream filling and paired with lemon and blueberry flavors in each bite. These bite-size mini lemon tarts are alway…
Serve up these delightful mini lemon blueberry tarts. A buttery pie crust that is filled with a cream filling and paired with lemon and blueberry flavors in each bite. These bite-size mini lemon tarts are always a hit. I love lemon and blueberry as a pairing. It helps to offer sweet and citrus in each...
I could pretty much live off of potato salad, especially when there are so many different varieties out there to choose from. I’m leaning heavily on potatoes lately because they’re filling and cheap, so I whipped up a quick budget-friendly parsley pesto to turn my potatoes into a creamy and vibrant Pesto Potato Salad. Bonus, we roasted up the leftover potatoes the next day and they turned into a deliciously crispy side dish for dinner! (More on that below.)
Originally posted 3-30-3014, updated 7-16-2022.
Budget-Friendly Homemade Pesto
To keep this recipe affordable AND super flavorful, I made my own homemade parsley pesto. Parsley is a fraction of the price of fresh basil, and I skipped the pinenuts to make it even more affordable. Even without basil or pinenuts, this pesto is super flavorful and the most beautiful vibrant green color you’ve ever seen. If you have a little wiggle room in your budget and want to add some other nuts, you can try adding some walnuts, sunflower seeds, or pumpkin seeds.
What Type of Potatoes to Use
Because I made such big budget cuts with my pesto, I decided to splurge a little and go with baby gold potatoes. These cute little potatoes are tender and smooth, and hold their shape well, making for a very pretty potato salad. That being said, you can swap in virtually any type of potato, so go with whatever variety fits your budget. If you’re using a larger variety potato, just cut them into smaller pieces before boiling so the cook time doesn’t increase too much.
Make it Creamy or Not
The original version of this recipe was just roasted potatoes drenched in the parsley pesto itself, but this time I wanted to go for a slightly more creamy and moist potato salad. So I boiled the potatoes rather than roasting them and I mixed a little mayonnaise into the pesto to make a creamy-pesto dressing. But the mayo is totally optional! If you want to do the pesto on its own, this salad will still be amazing and fully flavored.
Repurpose the Leftovers!
We had a little fun with the leftovers of this potato salad. We smashed the potatoes on a lined baking sheet and roasted at 400ºF for 20-30 minutes, or until they were deliciously crispy on the edges. That mayo-pesto combo made the potatoes super crispy and the flavor was just SU-PERB.
Pesto Potato Salad
Parsley Pesto Potato Salad is an inexpensive, filling, and vibrantly flavored side dish that's perfect for any summer meal.
Course Dinner, Side Dish
Cuisine American
Total Cost $5.31 recipe / $0.89 serving
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6
Calories 181kcal
Author Beth - Budget Bytes
Ingredients
1.5lbs.potatoes$3.65
1/2bunchItalian parsley$0.70
1clovegarlic$0.08
1/4cupgrated Parmesan$0.36
1Tbsplemon juice$0.04
1/8tspsalt$0.01
2Tbspolive oil$0.32
2Tbspmayonnaise$0.15
Instructions
Add the potatoes to a pot and cover with water. Add about a tablespoon of salt to the water, cover the pot, and bring the water to a boil.
Boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the potatoes and allow them to cool.
While the potatoes are boiling, make the pesto. Add the parsley, garlic, Parmesan, lemon juice, salt, and olive oil to a food processor. Pulse until the ingredients form a slightly chunky paste.
Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that the flavor will mellow some once the mayonnaise is added and the pesto is mixed with the potatoes, so you want it to be strongly flavored.
Stir the mayonnaise into the pesto to create the creamy pesto dressing.
Once the potatoes have cooled enough to handle, slice them in half (or cut them into 1-inch pieces if using larger potatoes).
Add the potatoes and dressing to a bowl and stir until the potatoes are well coated. Serve immediately or refrigerate until ready to eat.
How to Make Pesto Potato Salad – Step by Step Photos
Add 1.5 lbs. potatoes to a pot and cover with water. Add a tablespoon of salt to help flavor the potatoes. Cover the pot and bring the water to a boil. Continue to boil the potatoes until they can be easily pierced with a fork (the total time will depend on the size of your potatoes). Drain the cooked potatoes and allow them to cool.
While the potatoes are cooling, make the pesto. Add ½ bunch of parsley to a food processor along with 1 clove of garlic, ¼ cup grated Parmesan, 1 Tbsp lemon juice, ⅛ tsp salt, and 2 Tbsp cup olive oil. You can make a double batch of pesto, if desired, and freeze half!
Pulse the mixture until it forms a slightly chunky paste.
Taste the pesto and adjust the salt or lemon to your liking, keeping in mind that it will mellow a bit with the mayonnaise and once spread once mixed with the potatoes.
Stir 2 Tbsp mayonnaise into the pesto to create a creamy pesto dressing for the potato salad.
Once the potatoes are cool enough to handle, slice them in half (or cut into 1-inch pieces if using a larger potato).
Add the creamy pesto dressing to the potatoes in a bowl…
And then stir until everything is coated and you’re done! Enjoy your potato salad with any of your summer meals.
Love Potato Salad? Try These Potato Salad Recipes:
We’ve already reached oppressive heat levels here in Tennessee, so I’m looking for all the quick low-heat meals I can get! These super simple Tuna Patties (a.k.a. Tuna Cakes) hit the spot this week. They’re quick to pull together, delicious over a bed of greens, and the perfect excuse to make my favorite Comeback Sauce. ;)
What is a Tuna Patty?
Tuna patties are just like a burger, but made with canned tuna. In addition to the tuna, they usually also contain egg and breadcrumbs to hold them together, and some seasoning for extra flavor. The mixture is then flattened into a patty and fried until deliciously golden brown. The best part about tuna patties is that you can season them in so many different ways, so it’s one of those quick and easy meals that you can make over and over without getting tired of them!
How to Season Tuna Cakes
I used one of my favorite go-to seasonings for my tuna cakes, Tony Chachere’s Creole seasoning, which is basically Creole-flavored seasoning salt. So if you can’t find Tony’s or you just want to go a different route, you could use a different seasoning salt, like Lawry’s, or choose a different seasoning blend like Old Bay Seasoning, lemon pepper, or even curry powder. Just keep in mind that if your seasoning blend does not contain salt you’ll want to add a little extra to your patty mixture.
How to Serve Tuna Patties
My favorite way to serve tuna patties is on a bed of greens, like a salad, with a little of my Comeback Sauce. But you could also stuff them into a pita with some tomatoes and greens, and a little sauce. Or, you could make mini cakes and serve them with toothpicks and a sauce for dipping as a party appetizer!
Sauce Options
I’ve already mentioned that I served my tuna patties with Comeback Sauce, but if you don’t like that sauce or just want to try a different option, there are several other sauces that would be great with these tuna patties. If you’re looking for something light and simple, even just a squeeze of fresh lemon juice would be awesome. Other sauces to try include sriracha mayo, ranch dressing, tartar sauce, yogurt dill sauce, or creamy Caesar dressing.
Tuna Patties
Tuna Patties are a quick, easy, and inexpensive meal option for hot summer days. Delicious, filling, and endlessly versatile!
Course Dinner, Lunch, Main Course
Cuisine American
Total Cost $3.08 recipe / $0.77 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 4patties
Calories 260kcal
Author Beth
Ingredients
2green onions, chopped$0.22
2Tbspchopped parsley (optional)$0.10
112oz. canchunk light tuna in water, drained$1.79
1/2cupplain breadcrumbs$0.32
1largeegg$0.24
2Tbspmayonnaise$0.15
1.5tsplemon juice$0.02
1tspseasoning salt*$0.10
2Tbspcooking oil$0.08
Instructions
Roughly chop the parsley and green onions. Drain the canned tuna well.
Place the tuna, green onion, parsley, breadcrumbs, eggs, mayonnaise, seasoning salt, and lemon juice in a bowl. Mix the ingredients together just until evenly combined. Avoid over mixing.
Divide the mixture into four equal portions, then shape each portion into a patty.
Heat a large skillet over medium. Once hot, add the cooking oil and swirl to coat the surface of the skillet. Add the tuna patties and cook for about 5 minutes on each side, or until golden brown and slightly crisp.
Serve warm over a bed of greens or stuffed into a pita!
Notes
*I used Tony Chachere’s Creole Seasoning, but you can use any seasoning salt or seasoning blend. See the remarks about seasoning options above the recipe.
Roughly chop about 2 tablespoons of parsley and two green onions. I like to chop the green onions for this rather than just slice them, so they mix in a little better. Drain one 12oz. can of chunk light tuna in water, well.
Add the drained tuna, parsley, and green onion to a bowl along with ½ cup plain breadcrumbs, one large egg, 2 Tbsp mayonnaise, 1.5 tsp lemon juice, and 1 tsp seasoning salt.
Mix the ingredients together just until evenly combined (don’t overmix). I use my hands for this job!
This is the seasoning I use, but you can use any seasoning salt, or any other seasoning blend you like. Just make sure to add extra salt if your seasoning blend does not contain any.
Divide the patty mixture into four equal portions then shape each one into a patty. Heat a large skillet over medium. Once hot, add a couple of tablespoons of cooking oil and swirl to coat the surface. Add the tuna patties to the hot skillet.
Cook the tuna patties for about five minutes on each side, or until deliciously golden brown.
Serve warm in a pita or over a green salad. And don’t forget to make a little Comeback Sauce to drizzle over top!
I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.
What’s in Creamy Cucumber Salad?
This classic summer salad is made with cucumbers, onions, and a simple creamy dressing. The dressing can vary from recipe to recipe, but it’s usually either a sour cream or yogurt base with some sort of acid (lemon juice or vinegar), a little sugar, and dill. It’s simple, fresh, and delicious!
Can I Use Fresh Dill?
Creamy Cucumber Salad is often made with fresh dill, but since fresh dill can sometimes be hard to find or more expensive, I made the version below with dried dill. You can certainly use fresh dill if you have access to it. I’d use about 2 Tbsp chopped fresh dill in place of the dried dill listed below.
To Peel or Not to Peel the Cucumbers
It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but some people experience digestive upset with cucumber peels, so peel them if you prefer. You can also scrape out the seeds if those bother you as well.
How Are the Leftovers?
This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down, or, if you know you plan to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. But salting the cucumbers will make them softer, which is why it’s not my personally preferred method.
To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about ½ hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.
Creamy Cucumber Salad
This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Total Cost $2.31 recipe / $0.58 serving
Prep Time 15minutes
Total Time 15minutes
Servings 41 cup each
Calories 74kcal
Author Beth – Budget Bytes
Ingredients
1/2cupsour cream$0.55
2Tbsplemon juice$0.08
1/2tspdried dill$0.05
1tspsugar$0.02
1/2tspsalt$0.02
1largecucumber$1.49
1/4red onion$0.10
Instructions
To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
Let the salad sit for 5-10 minutes, give it another stir, then serve.
How to Make Creamy Cucumber Salad – Step by Step Photos
Make the dressing first. Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.
Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion.
Add the cucumber, onion, and dressing to a large bowl.
Stir to combine. I like to let the salad sit for about 5-10 minutes before serving just to let the flavors combine a bit. Give it a good stir again before serving.
Last year I made an amazing Broccoli Cheddar Chicken Salad that was just to die for, and ever since I’ve wanted to try a pesto-based version. Well, that day has finally come and I’m here to say that it’s just as easy and totally delish! So if you need another quick and filling refrigerator salad to make for lunches, this Pesto Chicken and Broccoli Salad is it!
What Kind of Chicken to Use
This Pesto Chicken and Broccoli Salad is the perfect recipe for store-bought rotisserie chicken, but if that’s not your jam you can totally cook your own boneless, skinless chicken breast or thighs. You’ll need about one cup of chopped cooked chicken (the amount is flexible), which will be about one chicken breast or two chicken thighs.
What Kind of Pesto to Use
I like the freshness of a basil pesto for this recipe. The herbal flavor really lightens up the dish. Pesto can be on the pricey side, but there are several brands that are a bit more affordable. Look for Alessi, Barilla, Classico, or Filippo Berio. And don’t let the rest of that jar of pesto go to waste! Check out our pesto recipe archives for ways to make sure every last drop gets put to good use.
Is the Broccoli Raw??
Yes, this salad is made with raw broccoli. The extra crunchy broccoli gives this salad tons of texture and helps it hold up well in the refrigerator for days. If you absolutely can not do raw broccoli, the next best option would probably be very lightly steamed broccoli, so that it still has some texture but that edge of raw flavor has been taken off.
How to Serve Pesto Chicken and Broccoli Salad
You can eat this salad alone in a bowl, stuff it into a pita, scoop some on top of a green salad, or wrap it up in a tortilla. There are so many options!
Pesto Chicken and Broccoli Salad
Chicken, broccoli, onion, and a creamy pesto dressing make this quick salad a delicious new lunchtime staple!
Course Lunch, Salad
Cuisine American
Total Cost $6.18 recipe / $1.55 serving
Prep Time 15minutes
Total Time 15minutes
Servings 41 cup each
Calories 257kcal
Author Beth – Budget Bytes
Ingredients
1cupchopped cooked chicken*$3.50
1lb.fresh broccoli (about 2 cups chopped)$1.25
1/4cupchopped red onion$0.08
1/4cupbasil pesto$1.00
1/4cupmayonnaise$0.29
1Tbsplemon juice$0.04
1/4tspfreshly cracked black pepper$0.02
Instructions
Chop the chicken and broccoli into small, bite-sized pieces. Finely dice the red onion.
In a bowl, stir together the pesto, mayonnaise, and lemon juice.
Add the chicken, broccoli, and red onion to a large bowl. Pour the creamy pesto over top, and add the freshly cracked pepper. Stir to combine.
Taste the salad and add salt or pepper to your liking. Serve immediately or refrigerate until ready to eat.
How to Make Pesto Chicken and Broccoli Salad – Step by Step Photos
You’ll want about one cup (give or take some) of chopped cooked chicken for this recipe. The easiest option is to use store-bought rotisserie chicken. But, if you aren’t using a rotisserie chicken, you can cook one chicken breast or two chicken thighs to use for this recipe. If you need instructions for cooking chicken breast in a skillet, see my tutorial here. Make sure to let the chicken cool before using it in the recipe.
To make the creamy pesto dressing, stir together ¼ cup basil pesto, ¼ cup mayonnaise, and 1 Tbsp lemon juice.
Chop about two cups of broccoli into small bite-sized pieces. Making sure to chop the broccoli small enough is key to making this salad work. They should be small enough that a few pieces could fit onto a fork.
Chop the chicken into small ¼-½ inch pieces (the cutting board pictured above is quite small, for reference)
Finely dice ¼ cup red onion. Place the broccoli, chicken, and onion in a bowl.
Pour the creamy pesto dressing over the ingredients in the bowl. Add about ¼ tsp freshly cracked pepper.
Stir everything together, give it a taste, and add salt or pepper to taste.
Enjoy in a bowl, stuffed into a pita, or on a green salad!
I’ve been leaning on canned beans a lot lately because they’re just super fast and easy to make things with, and, as grocery prices continue to climb, they’re an inexpensive way to fill my belly. I made this super simple Lemony White Bean Salad the other day for meal prep and it was too easy and too good not to share. It makes a great side dish, or you can add a few more ingredients to make it a meal!
What’s in this White Bean Salad?
I love simple food, and this bean salad is a great example. It’s just white beans, thinly sliced red onion, a little parsley, and a quick homemade lemon vinaigrette. Quick, simple, delicious, and FRESH.
What Kind of White Beans Are Best
For this salad, you want a bean that is fairly large and firm so they don’t fall apart when the salad is stirred together. I used cannellini beans, but butter beans would also do well. I would avoid using navy beans or great northern beans for this recipe.
Because this recipe is so simple and basic, there are a lot of ways to dress it up and make it into something new! So browse your fridge and pantry for ingredients that might need to be used up, because chances are you can add them to this salad! Here are a few ideas:
Fresh or sun dried tomatoes
Crumbled feta
Fresh spinach
Any fresh herbs (scallions, chives, basil, tarragon, cilantro, rosemary)
This simple Lemony White Bean Salad is an expensive, light, and fresh option for summer meals or your weekly meal prep.
Course Dinner, Lunch, Side Dish
Cuisine Mediterranean
Total Cost $2.53 recipe / $0.42 serving
Prep Time 15minutes
Total Time 15minutes
Servings 6½ cup each
Calories 151kcal
Author Beth – Budget Bytes
Ingredients
2Tbspolive oil$0.32
1Tbsplemon juice$0.04
1/2Tbspred wine vinegar$0.05
1tspDijon mustard$0.06
1clovegarlic, minced$0.08
1/8tspsalt$0.01
1/8tspfreshly cracked black pepper$0.01
215oz. cansCannellini beans$1.78
1/4red onion, thinly sliced$0.08
2Tbspchopped fresh parsley$0.10
Instructions
Make the vinaigrette first. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper.
Rinse and drain the cannellini beans. Thinly slice the red onion and roughly chop the parsley.
Place the beans, onions, and parsley in a bowl, then pour the vinaigrette over top. Stir to combine. Taste and adjust the salt or pepper to your liking.
How to Make Lemony White Bean Salad – Step by Step Photos
Make the Lemon Vinaigrette first so the flavors have a few minutes to chill. Simply whisk together 2 Tbsp olive oil, 1 Tbsp lemon juice, ½ Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp freshly cracked pepper.
Rinse and drain two 15oz. cans of cannellini beans.
Thinly slice about ¼ of a red onion and roughly chop about 2 Tbsp of parsley. Add the beans, onions, and parsley to a bowl, then pour the vinaigrette over top.
Stir the ingredients together until well combined. Taste and adjust the salt or pepper to your liking.
You can serve the salad immediately or let it chill in the refrigerator for a while. It will be good for 3-4 days and the flavors will blend more as time goes on. Always give it a good stir to redistribute the flavors just before serving!
I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!
What Type of Potatoes to Use
Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.
Can I Use Different Herbs?
Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:
Cilantro
Dill
Tarragon
Chives
Thyme
Oregano
Do You Serve Herby Potato Salad Warm or Cold?
Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.
This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Course Dinner, Lunch, Side Dish
Cuisine American
Total Cost $4.50 recipe / $1.13 serving
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
Servings 4
Calories 258kcal
Author Beth – Budget Bytes
Ingredients
Lemon Dijon Vinaigrette
1/4cupolive oil$0.64
2Tbsplemon juice$0.08
1Tbspred wine vinegar$0.10
2tspDijon mustard$0.12
1clovegarlic, minced$0.08
1/4tspsalt$0.02
1/4tspfreshly cracked black pepper$0.02
Salad
1.5lbs.baby potatoes$2.99
1tspsalt (to salt water for boiling)$0.05
2Tbspchopped fresh parsley$0.01
2Tbspchopped fresh basil$0.20
1green onion, chopped$0.10
Instructions
Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
Wash the potatoes and slice them in half (or into 1-inch pieces).
Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
While the potatoes are cooling, chop the parsley, basil, and green onion.
Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.
How to Make Herby Potato Salad – Step by Step Photos
Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.
Whisk the ingredients together until smooth, then set the dressing aside.
Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.
Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.
Allow the potatoes to cool until warm, but no longer steaming.
While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).
Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.
Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.
