Ingredients
Scale
- 3 lb baby red or purple potatoes, quartered
- 1/4 cup plus 2 tsp kosher salt
- 4 cloves garlic, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup Dijon mustard
- 1 tsp freshly ground black pepper
- 6 tbsp white wine vinegar or Champagne vinegar
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
Instructions
- Boil the Potatoes: Place quartered potatoes in a medium pot, cover with water by at least an inch, add 1/4 cup salt, and bring to a boil. Cook for about 10 minutes until tender.
- Make the Dressing: In a small bowl, whisk together garlic, olive oil, Dijon mustard, black pepper, remaining vinegar, and salt to combine.
- Cool the Potatoes: Drain cooked potatoes and spread on a parchment-lined baking sheet. Drizzle with remaining vinegar and let cool for about 5 minutes.
- Assemble the Salad: In a large bowl, combine cooled potatoes with dressing and toss with scallions, parsley, dill, and tarragon.
- Serve: Adjust seasoning if needed and serve at room temperature or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg