Vinaigrette Potato Salad
If you are looking for a picnic-friendly potato salad, try this one. It's dairy-free, which makes it a little less sensitive to temperature (although it's important to keep cold and hot foods out of the temperature zone where bacteria thrive). The fresh herbs and red potatoes give this salad an appetizing appearance, too.
Ingredients
- 2 pounds potatoes (red or Yukon Gold work well), unpeeld and cut into bite-sized pieces
- ½ cup olive oil
- 3 Tbsp. white wine vinegar
- 1 tsp. Dijon mustard
- 1 clove garlic, minced
- sea salt and pepper to taste
- ½ cup finely chopped green onion
- ½ cup chopped flat-leaf parsley
- 1 Tbsp. chopped tarragon
Instructions
- Place potatoes in a pot, covering them with at least 2 inches of water.
- Add about 1 teaspoon of salt to the water.
- Bring the water to a boil, then reduce the heat to medium and simmer until the potatoes are cooked through, about 10-15 minutes.
- Drain water from the potatoes and set them aside to cool.
- In a bowl, whisk together the oil, vinegar, mustard, garlic, sea salt and pepper.
- Mix together potatoes, green onion, parsley, and tarragon.
- Toss with the dressing.
- Salad can be served at room temperature or chilled.
