Swine & Sea — Herbed Potato Salad — French Creole Recipe

Herbed Potato Salad

Everyone has that friend that refuses to eat potato salad. Their fear of the yellow mustard goop from the supermarket deli is well rooted. If you are looking for a potato salad that will remove their fears, this may be the one. We've had more than one person tell us this potato salad has converted them. The vinaigrette is lighter and far from the mustard mayonnaise base that puts people off.

Recipe

  • 3 lbs.

    mixed new potatoes

  • ⅓ cup

    olive oil

  • 3 Tbsp.

    champagne vinegar

  • 1 Tbsp.

    Dijon mustard

  • 1 tsp.

    Kosher salt
  • freshly ground black pepper

  • 1 bunch

    fresh dill
    Step 1

  • In a large sauce pan, bring salted water to a boil.

    • Step 2

  • Add the potatoes, to the boiling water. Cook until fork tender, about 7 minutes.

    • Step 3

  • Drain the potatoes in a colander and allow to cool.

    • Step 4

  • In a small bowl, whisk all of the remaining ingredients except for the dill, until an emulsion has been created. You are wanting a tangy dressing. Salt and pepper to taste.

    • Step 5

  • Once the potatoes have cooled, slice the potatoes into ⅛" slices, lengthwise and place in a large bowl.

    • Step 6

  • Toss the potatoes lightly, adding the dressing a tablespoon at a time. Make sure not to coat the potatoes to heavily. Salt to taste. Allow the potato salad to sit for 20 minutes to allow the flavors to meld.