• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Resources
  • About
  • Contact
    • Work With Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
    • YouTube

Home » Recipes » Lunch » Salad + Dressing » Triple Herbed Potato Salad

Triple Herbed Potato Salad

Published: Oct 3, 2008 · Last Modified: October 7, 2019 by Dani

This post may contain affiliate links.
Jump to Recipe Print Recipe

potato_salad1_photo

Potatoes get a bad rap.  It’s the whole “high glycemic index thing” that sends people into a “potatoes-are-the-anti-christ” frenzy.  Sure potatoes have a lot of carbs and a high glycemic index but for the love of God they grow out of the ground… how bad can they be??  Let’s discuss…

First things first – the Glycemic Index is a ranking which rates the effect of carbohydrate-containing foods on blood glucose levels.  Basically, it’s how quickly or slowly our blood sugar is raised after eating a specific type of carbohydrate.  Carbohydrates that break down quickly during digestion have a high GI value (meaning the blood glucose response is fast and high).  Carbohydrates that break down slowly, releasing glucose (aka=energy) into the blood stream have a low GI value.

Maintaing stable blood sugar levels plays a huge part in good health.  When our blood sugar levels are spiking and crashing all the time this puts a lot of uneccesary stress on our hearts and arteries and can lead to things like diabetes, mood swings, cardiovascular disease and kidney probems.  Needless to say, we want to keep those sugars moderate and balanced.

Okay, back to potatoes.  Yes, potatoes do have a high glycemic index and if eaten alone will most definietly spike blood sugar levels.  But if eaten as a side dish along with some grilled chicken or fish, and maybe some greens with a squish of lemon, or topped with an over easy egg, this changes up the entire story.  Pairing High GI foods with Low GI foods creates balanced meals that we can feel good about eating.

Okay, so my potato salad.  It’s so good.  I actually got this idea from a vegetarian cooking class that was being offered at Whole Foods for five bucks!  Five bucks?!  Unheard of for a cooking class, but I digress.  I love combining different herbs together so when I heard of the combination of the dill, tarragon and parsley I was all in.  I’m telling you guys, if you want to take a pretty basic dish over the moon, it’s all about the fresh herbs… it’s crazy how such a small addition can make a big change in flavor.

I served this with a lemon herb grilled chicken that I will try to post soon.  I’m not so crazy about the picture I took of the chicken and you guys know I can be anal with the picture thing so I’m not super excited about posting it but maybe I’ll get past my photo vanity and do it anyway… we’ll see;).

Print Recipe
5 from 3 votes

Triple Herbed Potato Salad

Course: DIET, DINNER, LUNCH, salad + dressing, sides
Cuisine: American, gluten free, vegan, vegetarian
Author: Dani Spies
Prep Time15 mins
Cook Time20 mins
Total Time35 mins

Ingredients

  • 2 lbs of thin skinned baby potatoes chopped into bite size chunks
  • 1 bunch of asparagus stemmed and cut into 1/2 inch pieces
  • 1 cup of frozen peas
  • 2 cloves of garlic minced
  • 1/4 cup each of dill tarragon, and parsley
  • 2 tsp of honey mustard
  • The zest and juice from one lemon
  • 1 1/2 tbsp of extra virgin olive oil
  • Salt to taste

Instructions

  • Steam potatoes for about eight minutes or until fork tender. Place potatoes in a large bowl and then use the same steamer basket to steam the peas and asparagus. The veggies should only take three or four minutes to cook, watch them closely because you want them to remain crisp and vibrant.
  • Once the veggies are done add them to the bowl with the potatoes. Stir in garlic, lemon juice, honey mustard and a pinch of salt. Combine well.
  • Finish with the olive oil, fresh herbs, and lemon zest, combine everything again and then give it a quick taste. Adjust the seasonings to your tastes and then enjoy!!

Gluten Free, Recipes, Salad + Dressing, Sides, Vegan, Vegetarian asparagus, dill, dinner, Gluten Free, lunch, Parsley, Potato Salad, sides, Spring, summer, Tarragon, Vegan, Vegetarian

About Dani

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Comments

  1. Hil says

    October 26, 2008 at 6:42 pm

    5 stars
    This looks delicious. And thank you for pointing out that the glycemic index is all about balance! I wish more people realized this!

    Reply
  2. Jaime says

    November 7, 2008 at 12:55 pm

    5 stars
    Since my husband has reactive Hypoglycemia, the potatoes cause him to go into orbit. But Mendosa says that with vinegar and ice box cold, your potatoes are not so potent. (same for rice) https://www.mendosa.com/
    He has great recipes too!
    Mendosa and Dani are my fave cooks!

    Reply
  3. Swotgrooste says

    February 26, 2010 at 6:59 am

    5 stars
    The action taken to local and national disasters is great but it’s a real shame that so many people take advantage of the negative situations.

    I mean everytime there is an earthquake, a flood, an oil spill – there’s always a group of heartless people who rip off tax payers.

    This is in response to reading that 4 of Oprah Winfreys “angels” got busted ripping off the system. Shame on them!
    https://www.cbsnews.com/blogs/2009/08/19/crimesider/entry5251471.shtml

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Reader Faves

Roasted Shrimp & Green Beans

One Pan Roasted Shrimp and Green Beans

meatloaf muffins in muffin tin

Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

dairy free mashed potatoes in bowl

Dairy Free Mashed Potatoes

brussels sprouts with bacon and apples

Brussels Sprouts With Bacon and Apples

cornbread stuffing in 9x9 baking dish

Cornbread Stuffing Recipe

healthy skillet cornbread

Healthy Skillet Cornbread Recipe

Artichoke Asparagus and Green Bean Salad

Zucchini Salad with Tomatoes and Feta

My Ebooks

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Resources
  • About
  • Work With Me

© 2021 Clean & Delicious. Privacy Policy