Early Summer Potato Salad

Posted on May 27, 2009. Filed under: recipe, vegetable |

This potato salad is great for early summer parties. It’s a French style potato salad, meaning there’s no mayo in it, making it easy to transport and keep out. The flavor is lighter & fresher than traditional American potato salads.

In a large pot, boil for 25 minutes:
2 Pounds Waxy New Potatoes

Meanwhile, whisk together:
4 Tablespoons Apple Cider Vinegar
3 Cloves Garlic, chopped
1 Tablespoon Spicy/Brown/Dijon Mustard
1 Teaspoon Salt
Fresh Cracked Pepper

Slowly whisk in:
10 Tablespoons Olive Oil
*
Add olive oil one tablespoon at a time, making sure it all incorporates into vinegar

Allow cooked potatoes to cool 15 minutes, then cut them in half. Stir in dressing, until potatoes are just coated. Don’t over-dress them! Finally finish in dish by stirring in:

1/4 Cup Fresh Italian Parsley, chopped
1/8 Cup Fresh Dill, chopped
1 Small Bunch Chives, snipped

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One Response to “Early Summer Potato Salad”

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Love potato Salad. Thank you so much for posting this.see you next post.-Greenwww.ahacook.com


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