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