Herbed Potato Salad
Tuesday, June 30, 2020
Everyone has that friend that refuses to eat potato salad. Their fear of the yellow mustard goop from the supermarket deli is well rooted. If you are looking for a potato salad that will remove their fears, this may be the one. We've had more than one person tell us this potato salad has converted them. The vinaigrette is lighter version tosses new potatoes in a champagne shallot vinaigrette. The tangy herbed dressing is a nice acid punch that will cut through rich red meats. Give it a try and you won't be disappointed.
Ingredients
3 lbs. mixed new potatoes
⅓ cup olive oil
1 shallot, diced
3 Tbsp. champagne vinegar
1 Tbsp. Dijon mustard
1 tsp. Kosher salt
Freshly ground black pepper
1 bunch dill, fresh
Instructions
In a large sauce pan, bring salted water to a boil.
Add the potatoes, to the boiling water. Cook until fork tender, about 7 minutes.
Drain the potatoes in a collinder and allow to cool.
In a small bowl, whisk all of the remaining ingredients except for the dill, until an emulsion has been created. You are wanting a creamy, tangy dressing. Salt and pepper to taste.
Once the potatoes have cooled, slice the potatoes into 1/8 inch slices, lengthwise and place in a large bowl.
Toss the potatoes lightly, adding the dress a tablespoon at a time. Make sure not to coat the potatoes to heavily. Salt to taste. Allow the potato salad to sit for 20 minutes to allow the flavors to meld.
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