An alternate take on a classic summer salad. Herbs, herbs, herbs!
Boil the potatoes in salted water until just tender (the sliced potatoes should cook in under 10 minutes).
While the potatoes are cooking, whisk together the olive oil, vinegar and mustard in a large mixing bowl.
Drain the potatoes and add to the vinaigrette while still hot.
Allow the potatoes to cool to room temperature, then add the cornichons, capers, parsley and dill.
Season to taste with salt and freshly ground pepper. Mix well to combine. Serve immediately or refrigerate until needed.
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Ingredients
Directions
Boil the potatoes in salted water until just tender (the sliced potatoes should cook in under 10 minutes).
While the potatoes are cooking, whisk together the olive oil, vinegar and mustard in a large mixing bowl.
Drain the potatoes and add to the vinaigrette while still hot.
Allow the potatoes to cool to room temperature, then add the cornichons, capers, parsley and dill.
Season to taste with salt and freshly ground pepper. Mix well to combine. Serve immediately or refrigerate until needed.
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