One of the best potato salads you'll ever eat! It's packed with so much bright fresh flavor! Tender red potatoes are tossed with a simple lemon herb dressing and served warm or cold.
Ready in: 45minutes
3lbssmall red potatoes,scrubbed and rinsed and diced into small even size chunks (about 1-inch)
1/2cupolive oil(I prefer 1/4 cup extra-virgin 1/4 cup regular)
2Tbspred wine vinegar
1 1/2Tbspfresh lemon juice
3clovesgarlic,minced (1 Tbsp)
1/2tspfreshly ground black pepper
1/3cupfinely chopped fresh parsley(from about 1/2 cup cup packed leaves with some stem)
2 1/2Tbspchopped fresh chives*
1Tbspfinely chopped fresh thyme
Place potatoes in a large pot and cover with water by an inch or two. Season water with salt (about 1 Tbsp).
Bring to a boil over medium-high heat, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy).
Drain potatoes and let cool slightly, about 10 minutes**.
While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).
Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl.
Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.
*Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
**Cooling is recommend so potatoes don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together.