Potato Salad with Fresh Herbs

Our previous post about about coleslaw got us thinking about potato salad.  There are two distinct camps about how to make either – creamy of vinaigrette based.  Our recipe below is a simple mix of vinegar and fresh herbs to lighten up any summer dinner.


Potato Salad with Fresh Herbs


2 Lb. Potatoes

1/4 Cup Cider or Red Wine Vinegar

1 Tbsp. Dijon Mustard

1/3 Cup Olive Oil

1/4 Cup Minced Chives

2 Tbsp. Fresh Parsley, Chopped

Salt and Pepper to Taste

Cut potatoes into pieces and cook  in boiling salted water in a large saucepan for 20 to 25 minutes, until tender when pierced.
Drain the potatoes and place in a shallow serving bowl.

While potatoes are warm, toss with the vinegar, mustard and olive oil.  Season to taste with salt and pepper. Toss again with herbs.


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