Herbed Potato Salad Recipe

Herbed Potato Salad
Recipe by: Paula Deen
Ingredients: Makes 6 to 8 serving / Potato Salad without mayonaise
3 pounds small red potatoes, cut into ¾ inch pieces
5 teaspoons salt, divided
½ cup finely chopped sweet onion
¼ cup olive oil, divided
¼ cup tarragon vinegar
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
1 tablespoon whole grain mustard
½ teaspoon ground black pepper

  • In a large saucepan, place potatoes and 3 teaspoons salt. Add cold water to cover by 1 inch. Bring to a boil over high heat; reduce heat to medium, and simmer for 10 minutes or until tender when pierced with a fork. Drain well, and cool for 10 minutes.
  • In a small skillet, heat 1 tablespoon olive oil over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes until or until tender and translucent.
  • In a large bowl, whrisk together cooked onion, vinegar, chives, parsley. Dill, mustard, pepper, remaining 2 teaspoons salt, and remaining 3 tablespoons olive oil. Add warm potatoes, tossing to coat. Cover and chill until ready to serve.
Herbed Potato Salad Recipe

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