
Potato Herb Salad Recipe
Fresh new baby potatoes and fresh herbs give this easy potato salad recipe a refreshing taste and texture. You can make this potato salad recipe the day before and refrigerate until served. For a nice color and flavor variation mix baby red and white potatoes freshly dug from your garden. For another fresh garden salad, try our Mesclun and Alpine Strawberry Salad recipe.
3 pounds organic small new potatoes
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
3 tablespoons organic virgin olive oil
1/2 cup chopped red onion
Sea salt and fresh ground pepper
1/2 cup mayonnaise
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh dill
1/2 cup chopped celery
Cook the unpeeled new baby potatoes in boiling, salted water for 15-20 minutes. Potatoes should be done, but not over cooked. Drain.
In a small glass bowl, mix together the vinegar and mustard until the mustard dissolves. Whisk in the olive oil, set aside.
When the potatoes are cool enough to handle, slice them in 1/2 or in 1/4's depending on the size into a large mixing bowl. Add the onion and celery to the potatoes and pour the mixed dressing over
them. Season with salt and pepper and toss gently to combine. Let stand 30 minutes.
Mix together the mayonnaise, tarragon and dill in a small bowl. Gently stir into the potatoes. Chill before serving. Makes 8 servings.
About the ingredients in this fresh organic recipe:
Organic new baby potatoes: The easiest and least expensive way to have a nice crop of fresh, organically grown baby potatoes is to grow them yourself. Potatoes are very easy to grow and can be grown in a raised bed, whiskey barrel or vegetable garden depending on the amount of room that you have. Browse over 25 varieties of certified organic seed potatoes available at Farm Fresh Living.