A lighter potato salad for those hot summer days.
Instead of the classic mayonnaise-base, this potato salad uses a substitute of olive oil, Dijon and fresh garden herbs. Light, yet filling, and vibrant with rainbow hues, this potato salad is perfect for your next picnic, potluck or grill-out.
Recipe by Lisa Archer, Roanoke
4 pounds new potatoes
⅓ cup olive oil
2 tablespoons Dijon mustard
¼ cup sherry vinegar
2 medium shallots, finely diced
1 packed cup Mediterranean herbs (parley, oregano, thyme, marjoram)
Salt & pepper to taste
Place potatoes in a large pot of water over medium-high heat and bring to a boil, cooking until just tender. Remove from heat and drain potatoes. Let cool to room temperature.
While potatoes are cooling, prepare the dressing. Mix olive oil, mustard, sherry vinegar and shallots in a large liquid measuring cup. Finely chop herbs and whisk them into the dressing. Once potatoes are cool, chop into bite-sized pieces. Place potatoes in a large mixing bowl and drizzle dressing over potatoes. Toss to mix. Season with salt and pepper to taste. Best served at room temperature.