Herbed Potato Salad
Recipe

This is so good! Beautiful colors and textures. I dress it when the potatoes are hot so they absorb all the good flavors.

 

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Ingredients

Dressing
2 tablespoons good-quality red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin oil
Salad
3 pounds potatoes, peeled and cut into 1-inch pieces*
1/2 cup radishes, sliced thin and lengthwise
1 cup sliced black olives
3/4 cup red onion, chopped
1 cup chopped Italian parsley
1 cup chopped mint
1/4 cup chopped marjoram
1/2 cup basil, chiffonade cut
Directions

Dressing

1. Whisk the vinegar, mustard, salt, and pepper together in a small bowl.

2. Add the oil in a thin, steady stream while whisking vigorously to create an emulsion. (See How To Make an Emulsion for detailed instructions.) Set aside.

Salad

1. Boil or steam the potatoes until tender.

2. Place the hot potatoes in a spacious bowl and pour the dressing over them. Toss gently to mix. The hot potatoes will absorb the dressing and flavors. Cool to room temperature.

3. Add the radishes, olives, onion, parsley, mint, marjoram and basil and mix well.

4. Cover and refrigerate 4–6 hours or overnight to allow the flavors to develop.

5. Restore to room temperature and adjust seasonings as needed before serving.

 

 

Preparation Time: 
Under an hour plus 4–6 hours or overnight downtime.
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