Herb Potato Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds diced potatoes (skin on or off, your choice)
02 -
3 tablespoons freshly chopped parsley
03 -
3 tablespoons snipped dill
04 -
3 green onions, cut into thin rounds
05 -
1 shallot, chopped small (if you want)
06 -
1/4 cup tiny pickles or dill pickles, chopped (if you want)
→ Dressing
07 -
2 tablespoons olive oil
08 -
2 tablespoons red wine or sherry vinegar
09 -
1 tablespoon smooth dijon mustard
10 -
1 tablespoon whole grain mustard
11 -
1 garlic clove, crushed or grated (if you want)
12 -
1 tablespoon juice from the pickle jar (if you want)
13 -
salt and pepper as needed
# Instructions:
01 -
Toss the potatoes into a big pot with water and a little salt. Bring to a boil, then turn down the heat and cook until they're just soft, about 8-10 minutes. Drain them and set aside to cool down.
02 -
Throw the cooled potatoes in with the herbs, green onions, shallot, and pickles. Pour on the mix of oil, vinegar, both mustards, garlic, pickle juice, salt and pepper. Toss it all up good.
03 -
You can dig in right away or put it in the fridge for an hour or even overnight to let the flavors get friendly with each other.
# Notes:
01 -
Unlike American versions, this potato salad skips the mayo, making it lighter and safer for picnics.
02 -
The flavors really come alive after chilling in the fridge overnight.