Herbed Potato Salad

I am not a mayonnaise kind of girl.  I can only stomach it in small quantities in dips and sauces that disguise the oil-slicked feel and flavor, but other than that…not so much.  I shudder at the sight of slaws and salads that are richly drenched in mayonnaise (sorry to the mayo lovers out there!), and therefore, I’m always trying to play with different substitutions that are more pleasing to my palette, and my waistline, of course!

When I picture summer, I picture salads like this one.  Vibrant, fresh, and light.  At first, I was worried that the loads of herbs used in this recipe would be overpowering.  Anyhow, I gave it a try and discovered that the flavors of the fresh herbs are really what brings this dish to life!  Next time I make it, I’d love to experiment with different herbs.  Maybe with chives and chervil? And I think it would also be quite yummy with some capers.

Herbed Potato Salad
(serves 4)

1 1/2 lb Yukon gold or red skin potatoes, halved
1 tbsp white wine vinegar
1 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
Salt and pepper, to taste

Place the potatoes in a large pot of cold water and bring to a boil.  Lower the heat, and simmer for 12-15 minutes, until the potatoes are just tender.  Drain the cooking water, rinse the potatoes in cold water to stop the cooking process, and allow to cool to room temperature.

Meanwhile, in a small bowl, whisk together the vinegar and mustard.  Slowly whisk in the olive oil to make an emulsion.  Toss the potatoes with the dressing, the fresh herbs, and salt and pepper to taste.  Serve cold or at room temperature.

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