Garlic Herb Potato Salad
- 3 lbs red potatoes
- 5 Tablespoons Rocky Mountain Olive Oil Champagne Wine Vinegar
- ½ cup Rocky Mountain Olive Oil Garlic Infused Olive Oil
- 2 teaspoons vegan Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ small red onion
- 2 Tablespoons fresh dill
- 2 Tablespoons fresh basil
- 2 Tablespoons flat leaf parsley
#PROTIP: Make this dish a day ahead of serving – it gets better after 2 or 3 days!
Wash the potatoes and place in a medium saucepan. Fill the saucepan with cold water until the potatoes are covered plus about 2 inches. Bring the pan to a boil over high heat, add 1 tablespoon of salt and cook the potatoes until tender, about 15-20 minutes.
As the potatoes cook, thinly slice the red onion until you have approximately one cup. Wash and mince the fresh herbs.
When the potatoes are fork tender, drain them. As soon as they are cool enough to handle, cut them in half and place them in a large mixing bowl. While they are still warm, drizzle over 3 Tablespoons of the vinegar and let potatoes cool further.
In a small bowl, whisk together the olive oil, remaining 2 Tablespoons vinegar, Dijon mustard and salt and pepper. Drizzle the dressing over the potatoes and toss gently. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste.