Note:
New Potato Salad
2 lbs. new potatoes, washed well
3 Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup olive oil {I usually use less}
2 Tbs. minced fresh chives
2 Tbs. minced fresh parsley
Place the unpeeled potatoes in a medium pot. Add water to cover and bring to a boil. Simmer until the potatoes are tender when pierced with a long skewer, about 15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and set them aside to cool slightly.
Meanwhile, whisk the vinegar, mustard, salt and pepper together in a small bowl. Whisk the oil until the dressing is smooth. Cut the slightly warm potatoes into 1/4 inch thick slices {I usually do bite-size chunks instead of slices, I just prefer the way it looks}. Toss the potato slices, dressing and fresh herbs in a large serving bowl. Refrigerate for at least two hours or overnight.
2 lbs. new potatoes, washed well
3 Tbs. white wine vinegar
1 Tbs. Dijon mustard
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup olive oil {I usually use less}
2 Tbs. minced fresh chives
2 Tbs. minced fresh parsley
Place the unpeeled potatoes in a medium pot. Add water to cover and bring to a boil. Simmer until the potatoes are tender when pierced with a long skewer, about 15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and set them aside to cool slightly.
Meanwhile, whisk the vinegar, mustard, salt and pepper together in a small bowl. Whisk the oil until the dressing is smooth. Cut the slightly warm potatoes into 1/4 inch thick slices {I usually do bite-size chunks instead of slices, I just prefer the way it looks}. Toss the potato slices, dressing and fresh herbs in a large serving bowl. Refrigerate for at least two hours or overnight.
