Harvest of the Month

Potatoes, Onions & Garlic
Bag of root vegetables

Herb Potato Salad

This is a fresh take on traditional potato salad. We’ve replaced the mayo with a mustard vinaigrette and added tons of fresh herbs. This makes a great side for barbecues and potlucks.

2½ lb. baby potatoes (red and/or yellow), quartered
3-4 celery ribs (2 cups), diced
¼ red onion (½ cup), diced
1 cup (loosely packed) fresh dill, finely chopped
½ cup (loosely packed) fresh parsley, finely chopped

For the dressing:
½ cup extra virgin olive oil
¼ cup red wine vinegar
1-2 tbsp Dijon mustard
2 garlic cloves, minced
Salt and pepper, to taste

Bring a large pot of water to a boil. Add potatoes to boiling water and cook until tender 10-15 minutes. While potatoes are cooking make the dressing. Place all dressing ingredients in a mason jar, seal the lid tightly and shake until combined. Drain potatoes and place in a large bowl.

While potatoes are cooking prepare the dressing. Add dressing ingredients in a mason jar with a tight fitting lid and shake until combined. Add dressing to potatoes along with the celery, red onion and fresh herbs. Gently toss until mixed. Taste and season with salt and pepper as necessary.

Prep Time: 25 minutes
Makes 14, ½ cup servings