Herb Potato Salad

 

Herb Potato Salad

3 lbs. Red potatoes, cut into quarters

1 teaspoon salt


Dressing:

2 tablespoons chicken or veggie stock

2 tablespoons lemon juice

2 garlic cloves, minced

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

⅔ cup extra virgin olive oil

¼ cup green onions, sliced

1 tablespoon fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh tarragon, chopped


Add potatoes to a large pot of boiling salted water set on high heat.  Once the water is boiling, lower to a simmer and cook the potatoes until fork tender, about 10-15 minutes.

Drain potatoes well.  Do not rinse.  


While the potatoes are cooking, in a small bowl, whisk together chicken stock, lemon juice, garlic cloves, dijon mustard, salt, pepper and slowly whisk in extra virgin olive oil.  You can also do this in a mason jar and shake until you reach an emulsion.  Set aside.


Once the potatoes have slightly cooled,  put them in a mixing bowl and add half of the dressing.  Mix to combine. Add green onion, chives, parsley and tarragon to the potatoes and gently stir.  The potatoes will absorb the dressing and seasoning, so adjust seasoning and add more dressing if needed. Place into the refrigerator for 2 hours minimum.  Serve cold or at room temperature.



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