Friends, this ain’t your momma’s potato salad! Instead of using a heavy mayo base to combine the salad together, I use a light and flavourful vinaigrette that allows us to appreciate the freshness of the vegetables with lots of green herbs. With ‘new potatoes’ now in season, they have a sweet flavour and creamy texture that is absolutely perfect for this simple and fresh potato salad.
Growing up we ate a good amount of potatoes, and so it makes sense that my palette, or is it my taste buds that are naturally drawn to them. My daughter takes after me and loves them as well, whereas my husband and son, not so much. It’s too bad, because I feel like potatoes have a bad rep, when really they are an excellent source of potassium, a good source of Vitamin C and a source of fibre and folacin. And when you are not frying them or splattering them in mayo, they are super tasty.
Don’t be off put by the number of ingredients in this recipe, it takes a little bit of work set up, but the actual process of putting the salad together is a breeze. The only fancier type ingredient that is a bit difficult to find, is champagne vinegar (if you are in Toronto, the Cheese Boutique carries it). I haven’t tried it without but I feel like you could substitute some white wine vinegar and it would have a very similar effect or leave it out all together.
We would recommend that you serve this with some delicious grilled meats, with homemade burgers, or on it’s own for a tasty lunch. Top it with some hard boiled eggs and you’ve got a wonderful meal.
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- 1.5 pound small new potatoes (or white boiling potatoes)
- ¼ cup red onion, thinly diced
- 1 pint mini tomatoes, halved
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons champagne vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 tablespoons high quality olive oil
- ¼ cup green onion, minced
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons chiffonade fresh basil leaves
- Boil a large pot of salted water. Once boiling, drop the potatoes into the water and cook for 20-30 minutes, with the lid slightly uncovered until they are just cooked through.
- Drain in a colander and allow them to cool.
- As soon as you can safely handle touching them, cut them into bite sized pieces (halves or quarters) and place them in a large bowl.
- Toss them gently with the wine and chicken stock. Allow the liquids to soak into the potatoes, before proceeding,
- Combine the vinegar, mustard, salt and pepper and whisk in the olive oil. Add the vinagrette to the potatoes,
- Add the red onion, tomatoes, green onion, dill, parsley, basil and toss.
- Serve warm or at room temperature.