An alternate take on a classic summer salad. Herbs, herbs, herbs!
3 lbs new potatoes, halved and thinly sliced
⅔ cup extra virgin olive oil
⅓ cup white wine vinegar
2 Tbsp dijon mustard
1 Jar (210 g) cornichons, drained and thinly sliced
1 Jar (100ml) capers, drained and chopped
½ cup fresh flat leaf parsley, chopped
½ cup fresh dill, chopped
salt & pepper to taste
1
Boil the potatoes in salted water until just tender (the sliced potatoes should cook in under 10 minutes).
2
While the potatoes are cooking, whisk together the olive oil, vinegar and mustard in a large mixing bowl.
3
Drain the potatoes and add to the vinaigrette while still hot.
4
Allow the potatoes to cool to room temperature, then add the cornichons, capers, parsley and dill.
5
Season to taste with salt and freshly ground pepper. Mix well to combine. Serve immediately or refrigerate until needed.
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Ingredients
3 lbs new potatoes, halved and thinly sliced
⅔ cup extra virgin olive oil
⅓ cup white wine vinegar
2 Tbsp dijon mustard
1 Jar (210 g) cornichons, drained and thinly sliced
1 Jar (100ml) capers, drained and chopped
½ cup fresh flat leaf parsley, chopped
½ cup fresh dill, chopped
salt & pepper to taste
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