Late Summer Herb Potato Salad
A nod to still enjoying the late summer bounty with a mayonnaise free potato salad.
Ingredients
- 2 lb Yukon gold potatoes red skinned potatoes would work here too!
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 4 cloves garlic
- 2 T dijon mustard
- 1/4 cup mixed herbs. I used thyme oregano, basil and thyme
- 2 tsp kosher salt for potato cooking water
- 1 tsp kosher salt for dressing
Instructions
- First, boil the potatoes. I cut mine which made the process go even more quickly but you can boil them whole and then cut them once they're cool. I recommend cutting into halves or fourths and then draining them once they are fork tender. Place the warm potatoes into a bowl.
- In a mason jar mix the vinegar through herbs and shake well. Pour just enough of the dressing on the potatoes to coat, reserving the rest for another use.
- Enjoy warm or place in the fridge and allow to cool for several hours before eating.