48 minutes ago
Thursday, July 8, 2010
I do love my classic mayonnaise potato salad dearly, but some nights I just don't want all that mayo and egg (I really want it every night, but my thighs don't).
If you can find pretty purple potatoes in your market, pick them up.
I mix new red potatoes, with small fingerling and purple potatoes to make a beautiful light potato salad.
Potato Salad w/ Herbs:
1 lb multi colored small potatoes, (purple a must)
handful of fresh mint
handful of fresh basil
handful of fresh chives
handful of fresh parsley
1 small shallot
1 Tbsp of grainy mustard
1/8 cup of white balsamic vinegar
1/8 cup of good olive oil
In a big bowl, put a tablespoon of grainy French mustard, the white balsamic vinegar and 1/8 cup of olive oil and whisk to emulsify (I never really measure, so you might like a little more or less dressing).
Add 1 small chopped shallot to the dressing in the bowl and set aside.
Boil your potatoes until tender (mine take 22 minutes, usually).
While the potatoes are still warm, slice them lengthwise into ovals and add them to the dressing.
Chop your fresh herbs together and sprinkle over warm potatoes. Lightly toss all ingredients together and season w/ sea salt.
Serve warm or at room temperature. Enjoy!