HERBED NEW POTATO SALAD

Herbed New Potato Salad

This easy recipe is best served when the potatoes are still warm.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 143.
Total Time35 mins
Course: Side Dishes - Potatoes
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 2 pounds new potatoes, such as fingerling, red, or purple

Dijon Vinaigrette

  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • salt and pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill

Instructions

  • Fill a 6-quart pot with cold water, add potatoes, bring to a boil. Reduce heat to medium, cook, uncovered, 10 - 15 minutes, depending on size of potatoes, until tender when pierced with knife. Drain in colander. Allow to cool until they can be handled, about 5 minutes. 
  • Make vinaigrette by whisking together cider vinegar, olive oil, and mustard in a small bowl. Add salt and pepper to taste, then whisk in chopped herbs.
  • Slice potatoes in half and place in serving bowl. Gently toss with vinaigrette before serving.

Notes

1 pound of potatoes is sufficient for 4 people when served as a side dish.