This herb potato salad can be adapted to each season. Use fresh chives in the spring, basil and parsley in the summer, and fresh rosemary and thyme in the fall. In the winter, substitute any dried herbs you have on hand. Two tablespoons will give you the same effect. If you are using fresh herbs, be sure to stuff your 1/2 cup full. Although it seems like a lot, the more the better to really pack a punch of flavor and nutrition.
Herb Potato Salad
A classic side dish that adapts to each season
Ingredients
- 1 1/2 pounds potatoes cut into 1/2 inch pieces
- 1/2 cup chopped fresh herbs such as rosemary, basil, flat-leaf parsley, tarragon, and chives
- 2 scallions or 1/2 sweet onion thinly sliced
- 4 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
Instructions
- Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
- Meanwhile, in a medium bowl, mix together the herbs, scallions/onion, oil, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cooked potatoes and toss to combine.
