Herb and Garlic Potato Salad
This Herb and Garlic Potato Salad is a twist on a classic. It’s the perfect side for summer BBQs or as an addition to any lunch or dinner!
When I think of summer BBQ meals, I think of potato salad on the side. It’s the quintessential accompaniment to burgers, hot dogs and anything grilled. But as good as a classic potato salad is, there’s always room for a little improvement! This Herb and Garlic Potato Salad not only amps up the protein but the flavours also take it to the next level.
Ingredients Needed for Potato Salad
The ingredient list for the Herb and Garlic Potato Salad is pretty straight forward. All you need is:
- Baby potatoes
- I prefer to use baby potatoes in this recipe. It requires a lot less chopping and peeling (because I leave the skin on), they cook quicker and they make for a great bite-sized portion.
- Leaving on the skin of the potato will help add extra texture and fibre to this recipe!
- Cooking the baby potatoes is quite simple. Just bring a large pot of water to boil. Add the halved baby potatoes and cook for 10 minutes or until tender.
- Hard-boiled eggs
- To make a perfectly hard-boiled egg, add your eggs to a small pot and JUST cover the eggs with water. Cover the pot with the lid and bring the water to a boil. Once boiling, keep the pot on the burner but turn it off and set a timer for 10 minutes. When the 10 minutes is up, drain the hot water and either cover the eggs in cold water or add the eggs to an ice bath to cool them down. Store them in the fridge until you are ready to make the potato salad.
- Celery
- Celery is a necessity for the added crunchy texture!
- Red onion
- Red onion provides so much flavour, however, if you prefer green onion you can use this instead.
- Mayonnaise
- This recipe calls for 3 tbsp of mayonnaise for flavour and extra creaminess.
- Herb and Garlic Dip
- The Herb and Garlic Dip is the star of the show. It adds flavour, protein and moisture to this recipe so make sure you don’t skip it!
How to Make the Herb and Garlic Dip
This recipe is on the blog and only takes 10 minutes to whip up. Here’s how to make it:
- To a food processor, add the cottage cheese, Greek yogurt, basil, dill and garlic. You may also add a spritz of lemon juice and/or a pinch of salt for extra flavour.
- Blend the ingredients on high for 1-2 minutes or until the dip is creamy. You may need to stop half way through to scrape down the sides of the food processor and continue blending for another 30-60 seconds.
- Once it is well combined and smooth, store in an airtight container in the fridge for up to 3-4 days.
- Serve this Herb and Garlic Dip with fresh veggies, crackers or pita bread or use it as a condiment on your favourite sandwich.
I hope you love this Herb and Garlic Potato Salad! Don’t forget to check out some of these other appetizer and side dishes:
- Spicy Cauliflower Wings with Peanut Sauce
- Peach and Brie Bites
- Balsamic Citrus Roasted Beets
- Sweet Potato Nachos
If you make this Herb and Garlic Potato Salad I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!
Herb and Garlic Potato Salad
Ingredients
- 4-5 cups baby potatoes, halved, skin on
- 5 hard-boiled eggs, peeled and diced
- 3 celery stalks, diced
- 1/4 medium red onion, diced
- 3 tbsp mayonnaise
- 1/2 cup Herb and Garlic Dip
- 1/2 tsp each salt and pepper
Instructions
- Start by boiling the baby potatoes. Bring a large pot of water to boil. Add the halved (skin on) baby potatoes and cook for about 10 minutes, or until tender. Drain the water and allow the potatoes to cool for 15-20 minutes.
- In the meantime, prep the remaining ingredients. Peel and dice the hard-boiled eggs and dice the celery and red onion.
- In a large bowl, add the cooked baby potatoes, hard-boiled eggs, celery and red onion. Mix well.
- Mix in the Herb and Garlic dip, mayonnaise and salt and pepper. Stir to combine. Add more salt and pepper if needed.
- Serve at a summer BBQ or alongside your meal. Enjoy!