Potato Salad with Creamy Herb Dressing
Potato Salad with Creamy Herb Dressing
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Potato Salad with Creamy Herb Dressing

20 MIN
20 MIN



  1. Place the potatoes and herbs in a large pot. Season with salt. Cover with water, bring to a boil and cook for about 20 minutes or until the potatoes are tender. Drain and discard the herbs. Rinse the potatoes under cold running water. Let cool.
  2. Meanwhile, in a bowl, combine the remaining ingredients with a whisk. Season with salt and pepper.
  3. Cut the potatoes in half and add to the dressing. Toss well to coat.


This is a perfect recipe for leftover herbs. Choose tender herbs like parsley, cilantro, chives and chervil. Also try using celery leaves, green onions and garlic. Woody herbs like thyme, rosemary, sage and tarragon tend to be overpowering; use them sparingly.


  1. I did not have pesto... although I was sure I have it in my fridge... so I had to make a few changes.. I made it myself with lime instead of lemon, walnuts instead of pine nuts (like the Greek Skordalia recipe a bit ) and quite a bit of garlic... I have added olive oil, basil and a little parsley. The rest of the recipe exactly as above.. and... It was amazing! This is a keeper

  2. I chose this recipe as I had some pesto and sour cream to use up! We quite enjoyed side dish! I would have loved to read other reviews though!!!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.