Crunchy herb potato salad
Recipe by Courtney Glantz
2 tsp good quality red wine vinegar (I was out, so used balsamic instead)
1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup olive oil
3 lbs small potatoes, cut into large chunks. I did not peel.
1/2 cup radishes, sliced
1 cup black olives, I left them whole
3/4 cup chopped red onion
3/4 cup freshly chopped parsley
3/4 cup freshly chopped basil
recipe calls for mint as well, if you like add in 1/2 cup or so (I left out)
1. My go to way to boil potatoes: Add them to cold water with 2 TBS salt and bring to a boil. Once bubbling, reduce to simmer for 10-15 minutes, until barely fork tender. Drain into a colander, place colander over the pot you used and cover potatoes with a clean kitchen towel to steam for an additional 15-20 minutes. They will be perfect!
2. Meanwhile, combine all dressing ingredients up until olive oil. Whisk in and set aside.
3. Prep remaining ingredients. When potatoes are done steaming but still warm, gently mix in dressing. Add additional ingredients and combine carefully.
4. Let set in the fridge for 5-6 hours for the flavors to combine.
starters, side dish February 23, 2016 19:30
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