Herbed Potato Salad

herbed potato salad
Herbed Potato Salad
Makes 6 to 8 servings
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  1. 3 pounds small red potatoes, cut into ¾-inch pieces
  2. 5 teaspoons salt, divided
  3. 4 tablespoons olive oil, divided
  4. ½ cup finely chopped sweet onion
  5. ¼ cup tarragon vinegar
  6. 3 tablespoons chopped fresh chives
  7. 3 tablespoons chopped fresh parsley
  8. 2 tablespoons chopped fresh dill
  9. 1 tablespoon whole-grain mustard
  10. ½ teaspoon ground black pepper
  1. In a large saucepan, bring potatoes, 3 teaspoons salt, and cold water to cover to a boil over high heat. Reduce heat, and simmer for 10 minutes or until tender. Drain well.
  2. Meanwhile, in a small skillet, heat 1 tablespoon olive oil over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes until or until tender.
  3. In a large bowl, whisk together vinegar, remaining 5 ingredients, remaining 3 tablespoons oil, and remaining 2 teaspoons salt; stir in potatoes and onions. Cover and refrigerate until ready to serve.
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