Herbed Potato Salad Recipe

This herbed potato salad is nice and light with loads of flavor - no mayo involved, just a vinaigrette and some fresh herbs. Perfect for potlucks and get togethers. :D

It's best made the day before, but also pretty yummy right after you throw it together!

If you're a big fan of potato salads, you should also check out my German potato salad recipe. It is soooooo good.

• 2-3 pounds golf ball sized new potatoes
• 1/3 cup olive oil
• 2 shallots, finely diced
• 3 tablespoons white vinegar
• 1 tablespoon dijon mustard
• pinch of sugar
• 1 teaspoon salt (plus more for salting the cooking water!)
• black pepper to taste
• 1/2 cup fresh herbs - I'm using half parsley, half dill

The recipe above is fairly salty - if you're sensitive to salt, maybe do 1/2 teaspoon mixed with the dressing at first and then try more if you like it. :D

This recipe adapted from a CHOW recipe found here.

Place the potatoes in a large pot and cover with water. Add a couple huge pinches of salt.

Bring to a boil and let cook for 10-15 minutes. Then check a few of the largest poatoes with a paring knife - if you can easily insert into the potatoes you are good to go! If not, set the timer for a couple more minutes and check again. Try not to overcook them too much - they'll burst their skins!

I think mine took right around 15 minutes to cook.

Once they're done cooking, drain them and set them aside to cool. Speed up the cooling by laying them out on a baking sheet. :)

As the potatoes cool, dice the shallots pretty finely. Throw them into a bowl large enough to toss the potatoes.

Add the vinegar, olive oil, salt, dijon mustard and a pinch of sugar. Whisk everything together until it's emulsified and taste test. Add whatever else you'd like!

Now set it aside until the potatoes are nice and cool.

Once the potatoes are cool, cut them into bite sized pieces. Some I cut right in half, larger ones I cut into three slices.

Add the potatoes into the bowl on top of the dressing. Chop the herbs finely and add them on top. I normally add a crack of black pepper to the top too.

Use a spatula to stir everything gently so all the potatoes get covered with the dressing.

It's fabulous just as it is right now, but I think it tastes even better after a night in the fridge. I recommend making it one day ahead of when you want to serve it. You can serve it cold or bring it to room temp - both are tasty! The dill really comes through after a bit of time mingling. :D