Fresh herb potato salad

 

What to do with the rest of the basil plant from Trader Joe's (we've had a lot of pesto already this summer) and dill that grows like a weed in my parents' garden? A light potato salad that's perfect with a roast chicken or steak and not too difficult to make on a weeknight.

Potato salad doesn't have to be full of mayonnaise, mushy, and boring. Lately I've been making potato salads that are full of herbs and Dijon mustard. Delicious, refreshing, and good for you!

This one came from Barefoot Contessa (I know, I'm a little obsessed), with some very slight changes. Instead of mayonnaise, the dressing is an olive oil-based vinaigrette. It is so flavorful and everyone who tries it is so surprised at how good it is! I think it looks a lot more elegant than a traditional mayo potato salad too.


Picking some dill with my little guy



 There's definitely still a time and a place for the mayo, hard-boiled egg, potato salad, but this is a nice change and a great way to use up leftover herbs!

The key to cooking the potatoes is to boil them whole until they're cooked through (try to find red potatoes that are similar in size), then drain them, put them back in the colander and cover with a kitchen towel to let them steam a little more. They don't end up watery, and are perfectly cooked!

Parsley, dill, and basil

Fresh Herb Potato Salad (slightly adapted from The Barefoot Contessa Cookbook)

Yield: 4-5 servings
2 pound small red boiling potatoes

2 tablespoons dry white wine

2 tablespoons chicken stock

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

8 tablespoons good olive oil

1/4 cup minced scallions (white and green parts)

2 tablespoons minced fresh dill

2 tablespoons minced flat-leaf parsley

2 tablespoons julienned fresh basil leaves



Drop the potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut into bite sized pieces and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Whisk together the olive oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Taste before serving to check for seasonings. Serve warm or at room temperature.