Herbed Potato Salad
photo by magpie diner
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 5 lbs red potatoes
- 3 shallots
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 tablespoon honey
- 2 tablespoons fresh basil
- 4 tablespoons fresh parsley
- 3 tablespoons fresh chives
- salt
- pepper
- 1⁄4 cup crumbled feta (optional) or 1/4 cup blue cheese (optional)
- 1⁄2 pint grape tomatoes (optional)
directions
- Watch potatoes and remove eyes, chop into large dice (Do not remove skins).
- Cover potatoes with salted water and boil for 20-30 minutes. Potatoes should be tender but not mushy.
- Meanwhile, finely chop all of the herbs and the shallots.
- In salad bowl, whisk oil, vinegar, and honey until emulsified. Add lots of freshly ground pepper and a pinch of salt. Stir in herbs and shallots.
- Drain potatoes. Pour them into salad dressing and stir to evenly coat.
- Taste for salt and pepper. Add a pinch more vinegar if it doesn't seem tangy enough.
- Options: Stir in either cheese to make creamier; Garnish with grape tomatoes for color.
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Reviews
-
I love potato salad without mayo - you can taste all of the fresh summer flavours so much more. I think something might be off with the weight for the potatoes, 1 lb isn't very much, and I don't think close to enough for 6 - 8 ppl. I used 4 lbs of potatoes and doubled the dressing and there is still lots of dressing swimming in the bottom so I'm cooking up a few more potatoes to add in. Personal preference maybe, but I'm glad I didn't attempt to quadruple the dressing part. Thanks Amy, this will be a great addition to our bbq.
RECIPE SUBMITTED BY
As the daughter of an American Diplomat, I grew up traveling the world and enjoying a variety of wonderful foods. My mom, an accomplished cook with great French culinary skills, sat me on the counter as a toddler and encouraged me to experiment in the kitchen as a very young person.
About 10 years ago, I followed my boyfriend --now husband -- when he went veggie. While I still eat some seafood, I love vegetarian cooking! My favorite dishes involve complex world flavors and the finickiness of French sauces.
My non-culinary interests include Africanist anthropology, travel, yoga, and scuba diving.