SUMMER POTATO SALAD

Potato salad in the summer was a staple side dish for my family growing up. My Mom made amazinnng potato salad. Shocking to say, but I have never made potato salad before. I was inspired to make one because I miss having this as a summer side dish. However, this potato salad is a bit different than my Mom’s. It has no mayo and is full of fresh herbs.

My Mom would never keep the skin on her potato salad so perhaps one of the reasons why I never attempted to make it is because my belief was that it was going to take way too long peeling the skin off the potatoes. If you’ve been following my food blog or paying attention to anything I make – I am all about fast, easy, meals. I have zero desire to spend any more time in a kitchen than I need to. Luckily, this recipe skin stays on. 😉

If you’re hosting or attending a bbq this summer or looking for a new super easy delicious recipe to pair with any protein of choice, give this summer potato salad a try! (If you don’t like onions, just kick them to the side. But they do add a nice flavor to the mix even without consuming, so I’d still include them).

Friendly tip, ALWAYS buy your potatoes organic. Potatoes are part of the “dirty dozen” list. So 100% organic. Pay the extra dollar. Your health will thank you. 🙂

INGREDIENTS:

  • 3lb Red Potatoes
  • 3 Tablespoon Red Wine Vinegar
  • 2 Teaspoon Dijon Mustard
  • 1/2 Red Onion, diced into long skinny pieces
  • 1/2 Cup Olive Oil
  • 1/2 Cup Fresh Basil, chopped
  • 1/2 Cup Fresh Dill, chopped
  • 1/2 Cup Fresh Curly Parsley, chopped
  • Salt/Pepper, as desired

DIRECTIONS:

  1. Wash your potatoes under cold water.
  2. Place them in a large pot and fill with cold water. Place your burner on high heat and cover. Bring to a boil and let boil for about 15-20 minutes or until the potatoes are cooked (you can stick a fork in to see. If you can cut straight through the potato, it’s cooked).
  3. Drain the potatoes and rinse under cold water.
  4. Cut the potatoes into 1/4’s and place in a large bowl. Add red wine vinegar and let sit until the potatoes are fully cool.
  5. In a small bowl mix together the olive oil, dijon mustard, salt, and pepper. Mix well. Pour on top of the potatoes and mix well.
  6. Add your red onion, mix well.
  7. Add basil, parsley, and dill. Mix well.
  8. Note: Add salt and pepper to your liking.

This recipe pairs great with grilled steak, chicken, pork chop, burgers, sausage, fish. Pretty much any protein. Enjoy!

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