Purple Potato Salad w/ Mustard Vinaigrette
Here is a great non-mayo based potato salad for the hot days of summer.
I love using herbs from my garden and mixed color potatoes.
This is also delicious with hardboiled eggs added in, and great to pack on a picnic.
Purple Potato Salad w/ Mustard Vinaigrette: (adapted from Cooking Light)
1/4 cup olive oil
3 tbsp white wine or white balsamic vinegar
2 tbsp grainy mustard
2 tbsp finely chopped chives
thinly sliced red onions
1 1/4 lb. multi colored fingerling potatoes (gold, red and purple)
Combine the dressing ingredients in a bowl.
Cook the potatoes in boiling water around 20 minutes until fork tender. Slice into halves or quarters.
Add the dressing to the warm potatoes.
Add onion and chives at the end (I used pickled onions).
Serve at room temperature.