This Herby Potato Salad has tender baby potatoes, a bright and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs.
Instructions
1
Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
2
Wash the potatoes and slice them in half (or into 1-inch pieces).
3
Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
4
Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
5
While the potatoes are cooling, chop the parsley, basil, and green onion.
6
Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
7
Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.
