Garlic-Herb Potato Salad

Ingredients

• 3 lbs small red potatoes, scrubbed and rinsed and diced into small 1 inch pieces
• 1 1/2 Tbsp salt, divided
• 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
• 2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp dijon mustard (more or less to taste)
• 3 cloves garlic, minced (1 Tbsp)
• 1/2 tsp freshly ground black pepper
• 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
• 2 1/2 Tbsp chopped fresh chives*
• 1 Tbsp finely chopped fresh thyme

Directions

• Place potatoes in a large pot. Cover potatoes with water (water level should come about an inch or two above potatoes), season with 1 Tbsp salt. Bring to a boil over medium-high heat. Once it reaches a boil 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 (cooling is recommend so they 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).* I did this step the night before, time saver!!*
• 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 remaining 1 1/2 tsp salt, or to taste. 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. * You can do this step while the potatoes are cooking or the next day*

*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.

-Recipe from Cooking Classy