Tri-Colored Summer Potato Salad With Herbed Shallot Viniagrette |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is EASY and TASTY and great for summer because it's light and dairy-free. The small potatoes only take 10 minutes to boil, unlike larger potatoes which take forever to cook. So you CAN make this salad the day it's going to be served, and it'll be good - but honestly, it is better the next day. Recipe is originally from Lydia Ellison - I'm posting for safekeeping! Ingredients:
3 lbs tri-colored small potatoes |
2 tablespoons kosher salt |
1 teaspoon dijon mustard (or to taste) |
2 tablespoons champagne or 2 tablespoons white wine vinegar |
2 shallots, finely diced (i used three! ( ) |
8 tablespoons good quality extra-virgin olive oil |
sea salt & freshly ground black pepper |
1/2 bunch fresh flat-leaf parsley, roughly chopped (can use dried, to taste) |
2 bunches fresh dill, roughly chopped (can use dried, to taste) |
Directions:
1. Wash and clean potatoes, and cut into pieces about three-quarters of an inch square. Cut them in half or quarters to that all pieces are approximately the same size and approximately 1-1/2 inches. Place in a large pot and cover with cold water; bring to a boil and add 2 teaspoons of salt. Boil until knife tender, 8 to 10 minutes. Drain, place back in the pot and cover, so that the potatoes stay warm until they are dressed.
2. While the potatoes are boiling, whisk together the mustard, vinegar and shallots. Add the olive oil in a slow steady stream, whisking continuously. Season to taste with salt and pepper. Pour the vinaigrette over the drained hot potatoes using a spatula to gently turn the potatoes so that the vinaigrette coats them all. Let the dressed potatoes cool to room temperature.
3. Generously sprinkle the potato salad with the chopped herbs, gently mixing so that every potato bite will have some herbs. Enjoy chilled.
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