Herby Potato Salad

What You Need:

-Olive oil -Lemon Juice -Red Wine Vinegar -Dijon Mustard -Garlic -Salt

-Pepper -Baby Potatoes -Salt -Fresh Parsley -Fresh Basil -Green Onion


Prepare the vinaigrette first. Add olive oil,  lemon juice,  red wine vinegar,  Dijon mustard,  garlic, salt, and freshly cracked pepper in a bowl.

Make Vinaigrette


Whisk the ingredients together until smooth, then set the dressing aside.

Whisk together


Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Prep Potatoes


Add the potatoes to a pot, cover with water, then add salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender, then drain in a colander.

Cook Potatoes


Allow the potatoes to cool until warm, but no longer steaming.

Drain and Cool


While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Chop Herbs


Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally.

Add Viniagrette


Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

Add Herbs

Ready to Make it?