Potato Salad with Herb Vinaigrette

This potato salad skips the mayonnaise for a light and tangy vinaigrette with fresh parsley and Dijon mustard. German immigrants first brought family recipes of potato salad to the U.S. in the 19th century, which have led to many variations today.

Ingredients:

1 lb. thin-skinned potatoes (Yukon gold, fingerling, red bliss)

1 cup fresh parsley leaves, finely chopped

1-2 green onions, trimmed and finely chopped (optional)

1 tbsp. salt

½ cup extra virgin olive oil

½ cup white wine vinegar

2 tbsp. Dijon mustard

1 tbsp. honey

⅛ tsp. ground black pepper

Equipment:

Large pot

Cooktop

Kitchen knife

Cutting board

Strainer (optional)

Large bowl

Measuring cups and spoons

Jar with a lid OR other container for dressing

Ingredients:

1 lb. thin-skinned potatoes (Yukon gold, fingerling, red bliss)

1 cup fresh parsley leaves, finely chopped

1-2 green onions, trimmed and finely chopped (optional)

1 tbsp. salt

½ cup extra virgin olive oil

½ cup white wine vinegar

2 tbsp. Dijon mustard

1 tbsp. honey

⅛ tsp. ground black pepper

Equipment:

Large pot

Cooktop

Kitchen knife

Cutting board

Strainer (optional)

Large bowl

Measuring cups and spoons

Jar with a lid OR other container for dressing

Directions:

  1. Wash all the fresh ingredients, making sure to thoroughly scrub and rinse the potatoes.
  2. Place the whole potatoes in a large pot and add water to cover by 1 inch. Bring to a boil over medium-high heat.
  3. Add 1 tbsp. salt and reduce heat to medium. Cook until the potato can be easily pierced with a fork, about 20 minutes for medium-sized potatoes. Then carefully pour out the water and remove potatoes to a large bowl to cool off.
  4. While the potatoes are cooking, pick the parsley leaves off the stems and finely chop the leaves. It’s fun to tear off the leaves by hand!
  5. Finely chop the green onions if using.
  6. Chop the potatoes into bite-size pieces. Remove the skins if desired.
  7. Return the potatoes to the bowl and toss with the green onions.
  8. Prepare the dressing by combining the parsley, olive oil, white wine vinegar, mustard, honey and black pepper in a jar with a lid (or other container) and shake or mix thoroughly.
  9. Pour the dressing all over the potatoes and gently toss. Taste for salt and pepper and serve warm or cold.

Note:
We also enjoy this potato salad with steamed green beans!