This herb- and fruit-filled potato salad is great for picnics, barbecues, or as a side dish with any meal. It is a favorite summer dish because it has fresh herbs and a creamy dressing.
Ingredients: 2 pounds new potatoes, quartered. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh dill. 1/4 cup chopped fresh chives. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons white wine vinegar. Salt and black pepper to taste.
Instructions: Boil the quartered new potatoes in a large pot of salted water for about 10-12 minutes or until tender but not mushy. Drain the cooked potatoes and let them cool to room temperature. In a mixing bowl, combine the chopped fresh parsley, dill, and chives. In a separate bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar until well combined. Gently fold the cooled potatoes into the herb mixture. Pour the dressing over the potato and herb mixture and toss until the potatoes are well coated. Season the potato salad with salt and black pepper to taste. Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together. Serve chilled and garnish with additional fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 10 minutes
Lucjusz I Miona