Ingredients
Method
- Cut potatoes into quarters (or halves if small), place in a medium saucepan and cover with water. Boil until fork tender, about 10 minutes. Drain and put in a large bowl.
- While potatoes are cooking, combine olive oil, vinegar, lemon juice, mustard, garlic, salt, and pepper in a small jar.
- Shake dressing until blended and pour over warm potatoes. Add chopped fresh herbs and stir, breaking up potatoes to bite-sized pieces. Adjust seasonings as needed.
- Serve immediately at room temperature, or chill in the fridge for at least 30 minutes and serve cold.
Notes
- For the best flavor, use fresh, good-quality herbs. I find a mix of parsley and chives works wonders, but feel free to experiment with your favorites.
- Do not overcook the potatoes; they should be fork-tender but not mushy, as they will break down further when tossed with the dressing.
- If making ahead, add half the fresh herbs when mixing and the remaining half just before serving to maintain their bright color and fresh aroma. This also helps if you’re concerned about the dressing being absorbed too much; you can always add a little extra olive oil and vinegar before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overcook the potatoes; they should be fork-tender but not mushy, as they will break down further when tossed with the dressing.
- If making ahead, add half the fresh herbs when mixing and the remaining half just before serving to maintain their bright color and fresh aroma. This also helps if you’re concerned about the dressing being absorbed too much; you can always add a little extra olive oil and vinegar before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.