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Lemon Lavender Potato Salad
This lemon lavender potato salad is a refreshing twist on a classic and perfect for enjoying at summer BBQs.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
lemon lavender potato salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
4
cups
russet potatoes
cubed
water
3
tablespoons
extra virgin olive oil
2
tablespoons
white wine vinegar
1
tablespoon
lemon juice
1
tablespoon
lavender
minced
1/2
tablespoon
rosemary
minced
salt & pepper
Instructions
Add potatoes to a medium pot, cover with water and bring to a boil.
Once boiling, reduce to a simmer and cook until fork tender, about 20 minutes.
While potatoes cook, whisk together oil, vinegar and lemon juice in a medium bowl.
Add herbs and salt & pepper.
Once potatoes are cooked, drain and add them while hot to the dressing.
Toss to combine and fully coat all the potatoes and season with more salt & pepper to taste.
Serve room temperature.
Nutrition
Serving:
1
SERVING
|
Calories:
314
kcal
|
Carbohydrates:
49
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
9
g
|
Sodium:
110
mg
|
Fiber:
6
g
|
Sugar:
3
g