Herbed Potato Salad is a great option for your summer cookouts and picnics. I don’t know about you, but having a potato salad with mayonnaise sit out in the heat worries me! This version is made without mayonnaise so it can stay out without spoiling.
The simple oil and vinegar dressing has dijon mustard added, so it is light and flavorful. Fresh shallots, chives and parsley add another layer of freshness and flavor.
Herbed Potato Salad will pair well with just about anything you may be grilling this summer and will transport well to your summer picnics and outings.
Herbed Potato SaladPrint This
- 3 pounds baby new potatoes or red potatoes
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 small shallot, diced
- 2 teaspoon fresh chives, chopped
- ¼ cup fresh parsley, chopped
Fill a large pot with water and add the whole baby potatoes. Bring to a boil over high heat, then reduce to a low boil over medium low heat. Cook for about 15 minutes until they are fork tender. Be careful not to overcook. Drain the potatoes in a colander and rinse with cold water to stop the cooking process.
In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, salt and pepper.
Cut the cooled potatoes in half and place into a large bowl. Pour the olive oil dressing over the potatoes. Add the shallots, chives and parsley and combine well.
Chill until you are ready to serve.