loading

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.

Step 1: Ingredients

  • 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.

Step 2: Cook the Potatoes + Cool Them

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. :)

Step 3: Make the Dressing

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.

Step 4: Cut the Potatoes

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

Step 5: Combining + Serving

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

<p>excellent and tasty! thanks!</p><p>btw, i usually slice-up the potato's before cooking them : considerably shortens cooking time and ya don't have to handle hot potatoes. (I'm averse to the word 'chopping' in the culinary arts: lots of folks interpret that literally, and actually use the knife like an axe or hatchet! ... which can seriously damage the knife's edge as well as being a bit 'out of control' .. )</p><p>Your hints are really very good ...</p>
<p>In culinary arts, 'chopping' is a basic knife skill, as is 'slicing'. They have specific definitions. Chopping and slicing are similar (and often interchangable); in chopping, the blade moves away from your body, whereas in slicing the blade moves toward your body. A more specific clarification is detailed here:<br></p><p>http://www.seriouseats.com/2014/05/draftknife-skills-the-three-basic-knife-cuts.html</p>
<p>This is very yummy :-) </p>
<p>So much delicious... looks amazing!</p>
this looks sinfully delicious, will give my indoor herbs new purpose and my mothers signature xmas eve potato salad (i am German) a run for her money. though i expect it'll be difficult (i.e. impossible) to find red skinned potatoes in German supermarkets. btw: potato salad is THE German xmas-eve dish. fits, as gifts are opened after dinner, so anything more elaborated would go shamefully unappreciated ;)
<p>I was looking for something a bit different to try, this sounds amazing!</p><p>My husband's work colleagues often have lunches, for b-days, etc. and I will send this to work with him next time -- they will LOVE this!!</p><p>Thank you, Jessy for yet another fantastic recipe! You rock?</p><p>Beth</p>
<p>This is a wonderful recipe and will make me the hit of my family bbq, several people do not like the traditional may infused potato salad. My brother will rave on this. Thank you very much!</p><p>Shane</p>
Yummy!!!
yum. looks delicious
That looks delicious and so simple. The best of both worlds. Well done !
<p>Tell us, when Cora saw you and your friend, did it work out ok for you all ??</p><p>(sorry, couldnt help myself )</p>

About This Instructable

9,051views

323favorites

License:

Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
More by jessyratfink:How to Make Fluffy Slime How to Make Galaxy Slime  How to Make Slime Without Borax 
Add instructable to: