Garden Potato Salad
Garden Potato Salad
Description
Make use of the herbs and greens thriving in your garden (or abundant at the market) in this lovely potato salad recipe by Leslie Dabney @thevineyardmomliving. It’s a refreshing side dish that will become a favorite at all your summer picnics, barbecues, and other gatherings.
Ingredients
- 2 pounds small red potatoes, diced into 1/2 inch chunks
- 2 tablespoons white wine
- 3 tablespoons champagne vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5 scallions, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/4 cup fresh arugula, chopped
Instructions
To prepare the potatoes: Place potatoes in a large pot filled with cold water. Bring to a boil and add a teaspoon of salt. Cook the potatoes for 10-12 minutes or until fork tender. Drain well and place in a large bowl. While the potatoes are still warm, add wine and gently mix.
To make the vinaigrette: Add all the ingredients in a small bowl and whisk to combine or add to a mason jar with a lid and shake to combine.
To make the salad: Add half of the vinaigrette to the potatoes and mix gently. Add in the scallions, dill, parsley, basil, and arugula and gently toss to combine. Refrigerate for at least an hour. Add more vinaigrette if needed before serving.
Wine Pairing Suggestions: 2021 Mission Peak Vineyards Pinot Noir and 2022 Elliston Vineyards Estate Chardonnay
- Category: Salad
