This Herb and Garlic Potato Salad recipe is made without mayonnaise making it a great choice for picnics and cookouts without worries.
I had a bunch of beautiful baby potatoes from my CSA recently and I wanted something a little different than traditional country potato salad. My 1970’s edition of Joy of Cooking had an intriguing recipe with “French Dressing” .
When I flipped to the dressing recipe I realized it was a vinaigrette not the tomato based concoction that is sold here in America and labeled as “French”.
The directions say to serve it “tepid”. It was delicious cold, warm and even heated.
Herb and Garlic Potato Salad
- 1 pound potatoes ((baby Yukon gold are excellent!))
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon French or brown mustard
- 1 clove garlic, finely minced
- salt and pepper to taste
- 2-3 tablespoons fresh herbs, chopped ((parsley, oregano, basil, etc.))
- Cut potatoes into quarters (or halves if small), place in a medium saucepan and cover with water. Boil until fork tender, about 10 minutes. Drain and put in a large bowl.
- While potatoes are cooking, put olive oil, vinegar, lemon juice, mustard, garlic and salt and pepper in a small jar.
- Shake dressing until blended and pour over warm potatoes. Add chopped fresh herbs and stir, breaking up potatoes to bite sized pieces. Adjust seasonings as needed.
- Serve at room temperature.
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