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