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Fourth of July: Red, White & Blue Herbed Potato Salad

Source of Recipe


Kathy Casey






List of Ingredients



• 2 lbs. small potatoes -- a mixture of red, white (or gold) and blue,* whole if super-tiny, or cut in 1-inch pieces
  
• 2 Tbsp red wine vinegar
  
• 1/4 cup extra-virgin olive oil
  
• 1 Tbsp Dijon mustard
  
• 1 Tbsp chopped fresh oregano
  
• 1 Tbsp chopped fresh chives
  
• 1 Tbsp chopped fresh basil
  
• 3/4 tsp salt
  
• 1/4 tsp black pepper
  
• 1/2 cup diced red onion
  






Instructions



1. 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.
   
   
2. Meanwhile, in a large bowl, make dressing by whisking together vinegar, olive oil, Dijon, oregano, chives, basil, salt and pepper.
   
   
3. When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.
   
   Makes about 6 servings.
   
   * Blue potatoes are usually available at specialty grocers or farmers' markets -- you can also substitute all red potatoes. Be sure to toss the potatoes with the vinaigrette while still very warm so they absorb lots of the flavor.