Recipe for cooking red white and blue herbed potato salad
Super Salad Recipes :: Potato Salads
Red, White and Blue Herbed Potato Salad
2 lb. sm. potatoes, a mixture of red, white or gold,
and blue, whole if super-tiny or cut into 1-in. pieces
2 Tbsp. red wine vinegar
1/4 C. extra virgin olive oil
1 Tbsp. Dijon mustard
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh basil
3/4 tsp. salt
1/4 tsp. black pepper
1/2 C. diced red onion
If the potatoes are tiny, keep them whole; otherwise, cut into 1-in. pieces. You should have about 6 C.. Steam potatoes until very tender, about 12 to 14 min.
Meanwhile, in a lrg. bowl make dressing by whisking together vinegar, extra virgin olive oil, Dijon, oregano, chives, basil, salt and pepper.
When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.
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