The Rea Family
Servings:
4
This potato salad uses a delicious olive oil-based dressing and fresh garden herbs.
Ingredients
- 1-pound small white boiling potatoes
- 1-pound small red boiling potatoes
- 3 tablespoons Queen Creek Olive Mill White Balsamic Vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
- 1/4 cup minced green onion
- 2 tablespoons minced fresh basil
- 2 tablespoons fresh oregano
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons fresh thyme.
- Paprika
Instructions
- Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain and let cool. As soon as you can handle them, cut in 1/2 and place in a medium bowl.
- In a small bowl, combine the vinegar, mustard, and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes.
- Add the chopped herbs, salt and pepper and toss. Sprinkle with Paprika. Serve warm or chilled.
