This vegetarian herbed potato salad recipe uses fresh parsley and dill for the perfect summer vibe. This is great to serve at picnics, BBQs, or warm weather pot lucks. I personally think this potato salad tasted best a day or two later, absolutely fine to make it in advance. Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm). Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed. In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste. Cover and store in the refrigerator for up to 1-2 days. It's recommended you give it at least an hour or more to set in the refrigerator. This really helps the flavors to meld, and intensify. Vegetarian Herbed Potato Salad
(1 votes, average: 5.00 out of 5)
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