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.
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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
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ChefTyler made it!