Potato Salad with Fresh Herbs

Prep Time: 20 mins Cook Time: 20 Mins Servings: 8

Recipe created by Jaime Greger.

Ingredients

• 3 lbs Nature’s Bounty Organic® baby red potatoes• 5 tbsp red or white wine vinegar, divided• ½ cup extra virgin olive oil• 2 tsp Dijon mustard• ½ tsp freshly ground black pepper• 1 cup Nature’s Bounty Organic red onion, sliced • 2 tbsp fresh Progressive Farms dill, minced• 2 tbsp fresh Progressive Farms basil, minced• Kosher saltaph. Drag me to add paragraph to your block, write your own text and edit me.

Instructions

1. Place the uncut potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, add 1 tbsp of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until easily pierced by a fork. Drain well. 2. Once the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tbsp of vinegar and let cool to absorb the vinegar.3. In a small bowl, whisk the olive oil, remaining 2 tbsp of vinegar, Dijon mustard, kosher salt, and pepper.4. Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. This recipe will keep in the refrigerator for 3-4 days.
Tip: Swap herbs for any of your favorites such as parsley, cilantro, tarragon, marjoram, or thyme, to customize the dish.

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