Herbed Red Potato Salad
This vibrant herbed potato salad is a light and sophisticated alternative to traditional creamy versions. Small red potatoes are infused with a zesty white wine vinegar and Dijon mustard dressing, then tossed with a generous helping of fresh dill, basil, and parsley. Perfect for outdoor gatherings as it stays fresh and flavorful without the need for refrigeration.
Instructions
- 1
Place red potatoes (3 lb) in a medium saucepan and cover with cold water. Bring to a boil, then add salt to the water and cook until tender, about 15-20 minutes. Drain well.
- 2
Halve the potatoes while hot and place them in a large bowl. Sprinkle with white wine vinegar (3 tbsp) and let them sit for 15-20 minutes to absorb the flavor.
- 3
In a separate small bowl, whisk together extra-virgin olive oil (0.5 cup), the remaining white wine vinegar (2 tbsp), dijon mustard (2 tsp), kosher salt (1 tsp), and black pepper (0.5 tsp).
- 4
Pour the dressing over the potato mixture and toss gently. Add red onion (0.5 handful), fresh dill (2 tbsp), fresh basil (2 tbsp), and fresh parsley (2 tbsp). Season to taste and serve warm or chilled.
Nutrition Facts
Per portion