Herbed New Potato Salad

Seems like people favor a potato salad that Tastes Just Like Mom Used To Make or Tastes Just Like The Local Deli Tends To Make. Which side are you on?

Regardless, here's a little variation on a theme. (That phrase right there? Takes me right back to Rachmaninov's Variation on a Theme of Paganini. Which I used to have time to play, before three little people completely commandeered my time. And my money. And my space.)

OH, BUT WE WERE TALKING ABOUT POTATO SALAD.

I like this mayonnaise-free version. Takes a little of the stress out of potlucks or picnics. Not all of it, of course. There's still the planning and the packing and the pick-up and the dreaded people.

(They keep appearing!)

(Kinda like potato salad at a cookout.)

Hope you enjoy this twist on a favorite.


Herbed New Potato Salad

2 pounds new potatoes
2 tablespoons apple cider vinegar
1/4 cup olive oil
2 tablespoons Dijon mustard
salt
pepper
2 tablespoons chopped fresh chives (or 2 tsp dried)
2 tablespoons chopped fresh parsley (or 2 tsp dried)
2 tablespoons chopped fresh dill (or 2 tsp dried)

To make the vinaigrette, in a small bowl, whisk the vinegar, oil, mustard, and salt and pepper to taste, then add the chopped herbs. Fill a large pot with cold water, add the potatoes and bring to a boil. Reduce heat to medium and cook, uncovered, for 10-15 minutes, depending on the size of the potatoes, until they are tender and can be easily pierced with a knife. Remove pot from heat; drain. Set potatoes aside and let them cool just enough to handle, about 5 minutes. Slice the warm potatoes in half and place them in a serving bowl. Gently toss with the vinaigrette before serving. 6 servings.


Source: Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More