Description
A delightful and easy-to-make recipe featuring spring baby potatoes, perfect for a light and flavorful side dish.
Ingredients
Scale
- 1 ½ pounds baby potatoes (red, yellow, or mixed), halved
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill or parsley
- Zest of 1 lemon (optional, for extra brightness)
Instructions
- Boil baby potatoes in salted water for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper.
- Add warm potatoes and toss to coat evenly.
- Stir in fresh dill or parsley and lemon zest if desired.
- Serve warm or at room temperature.
- Enjoy!
Notes
- For extra flavor, try adding a pinch of red pepper flakes.
- This dish pairs well with grilled meats or fish.
- Can be made ahead and served cold as a potato salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Spring Baby Potatoes, easy side dish, vegetarian, lemon, dill, parsley