Side Pannel
Herbed Potato Salad-ii
Herbed Potato Salad-ii
- Recipe Submitted by Love Candy on 06/15/2014
Category: Potatoes, Side Dishes, Salads
Ingredients List
- 1 1/2 pound potatoes
- 2 tbsp chicken or vegetable broth
- 1 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 3 tbsp olive oil
- 2 scallions
- fresh dill
- parsley (flat-leaf)
- pepper
- salt
- Optional: splash of fresh lemon juice
- Optional: garlic
Directions
First things first. Peel, wash and cut the potatoes in bit-size pieces. Boil them in lightly salted water until fork tender, this should take 8 to 10 minutes max. Keep an eye on them, you don”™t want to over-cook them.
Get yourself a big bowl and combine 3 tbsp (extra virgin) olive oil with 1 tbsp white wine vinegar.
Now this is completely optional””it”™ll bump up the acidity and not everyone likes that””but a good squeeze of fresh lemon juice will up the flavors and freshness even more.
You can also grate a small garlic clove and add it to the vinaigrette. I kept this one garlic-free for a change.
Pour in 2 tbsp chicken broth (vegetable broth for the vegetarians among you), 1/2 a tsp Dijon mustard and whisk away. The vinaigrette will become thicker, which is good. Really good.
Finely chop the spring onions. Alternately you could opt for finely minced red onion as well, but spring onions are a bit more mellow.
Flat-leaf parsley, this is usually a staple for me. And I still had some dill left from my Moroccan tomato salad. Now believe me when I say that dill and potatoes happen to be a match made in culinary heaven.
Finely mince your fresh herbs. You don”™t want to do the dried herbs thing in this salad, really.
Add the herbs to the vinaigrette and season with a pinch of salt and black pepper.
Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they”™re still hot, that way they”™ll take on the flavors even more. Sprinkle the chopped spring onions in there and let the potato salad cool off.
Serve the potato salad at room-temperature or cold. I prefer room-temp, the flavors seem to come out even more then.
This is such a crazy simple and fast recipe, but like I said, the flavors are so pure and fresh and that is really what makes this salad unique
Get yourself a big bowl and combine 3 tbsp (extra virgin) olive oil with 1 tbsp white wine vinegar.
Now this is completely optional””it”™ll bump up the acidity and not everyone likes that””but a good squeeze of fresh lemon juice will up the flavors and freshness even more.
You can also grate a small garlic clove and add it to the vinaigrette. I kept this one garlic-free for a change.
Pour in 2 tbsp chicken broth (vegetable broth for the vegetarians among you), 1/2 a tsp Dijon mustard and whisk away. The vinaigrette will become thicker, which is good. Really good.
Finely chop the spring onions. Alternately you could opt for finely minced red onion as well, but spring onions are a bit more mellow.
Flat-leaf parsley, this is usually a staple for me. And I still had some dill left from my Moroccan tomato salad. Now believe me when I say that dill and potatoes happen to be a match made in culinary heaven.
Finely mince your fresh herbs. You don”™t want to do the dried herbs thing in this salad, really.
Add the herbs to the vinaigrette and season with a pinch of salt and black pepper.
Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they”™re still hot, that way they”™ll take on the flavors even more. Sprinkle the chopped spring onions in there and let the potato salad cool off.
Serve the potato salad at room-temperature or cold. I prefer room-temp, the flavors seem to come out even more then.
This is such a crazy simple and fast recipe, but like I said, the flavors are so pure and fresh and that is really what makes this salad unique
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