Independence Day Recipes
Red, White and Blue Herbed Potato Salad
Ingredients
- 2 pounds small potatoes, a mixture of red, white or gold, and blue, whole if super-tiny or cut into 1-inch pieces
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh basil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced red onion
Instructions
- If the potatoes are tiny, keep them whole; otherwise, cut into 1 inch pieces. You should have about 6 cups.
- Steam potatoes until very tender, about 12 to 14 minutes.
- Meanwhile, in a large bowl make dressing by whisking together vinegar, olive oil, Dijon, oregano, chives, basil, salt and pepper.
- When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool.
Notes
This salad is best served at room temperature.