Late Summer Herb Potato Salad
We've started frequenting our local farmers market on the weekends. We've taken a slower approach to Saturdays with no Fall sports and the realization these past several months that we aren't racing to have our Saturdays full. We've welcomed a routine of a slower start to the day, and ones filled with hot coffee and breakfast sandwiches.
On our recent trip I picked up a box of little gold potatoes with the hopes of making a mayonnaise free potato salad. What resulted was just that using a bunch of herbs from my container garden I'm not ready to dig out just yet.
This is a great simple dressing that can be used for potato salad like I did here or drizzled over hard boiled eggs.
My hope is that when you hop onto my site you'll find tasty doable recipes. You'll realize you have all these ingredients in your home and garden too, and you'll see that making potato salad is much better than buying it in a container from the store!
So here's what you need!
1 lb Yukon gold potatoes (red skinned potatoes would work here too!)
1/4 cup red wine vinegar
1/2 cup olive oil
4 cloves garlic
2 T dijon mustard
1/4 cup mixed herbs. I used thyme, oregano, basil and mint
First I boiled the potatoes. I cut mine which made the process go even more quickly but you can boil them whole and then cut them once they're cool. I recommend cutting into halves or fourths and then draining them once they are fork tender. Place the warm potatoes into a bowl.
In a mason jar mix the vinegar through herbs and shake well. Pour just enough of the dressing on the potatoes to coat, reserving the rest for another use.
Place in the fridge and allow to cool for several hours before eating.