Potato salad has a reputation of being heavy. This springtime potato salad is light and delicious with mixed herbs and vinaigrette!
Ingredients
2 pounds fresh spring potatos, like fingerling or new potatoes
2 tablespoons sea salt
2 large garlic cloves
1 tablespoon Dijon mustard
1/4 cup white wine vinegar
1/3 cup olive oil
1/4 teaspoon black pepper
1/4 cup flat leaf parsley
2 tablespoons fresh tarragon
2 tablespoons fresh chives
Instructions
Slice the potatoes and place into cold water in a saucepan. Add salt and bring to a boil. Add the garlic and bring to a simmer until the potatoes are tender.
For the vingaigrette, whisk the Dijon, vinegar, and pepper together.
Roughly chop the herbs and set aside.
Drain the potatoes and allow to cool in a layer on a baking sheet. Mince the boiled garlic and whisk into the vinaigrette. Drizzle the vinaigrette over the potatoes and let sit at room temperature for about ten minutes.
Gently toss with the fresh herbs and serve either chilled or at room temperature.
Enjoy!
