Cooklist AI

Herb-Infused Olive Oil Potato Salad

Name: Herb-Infused Olive Oil Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoons minced fresh basil; 6 tablespoons white wine vinegar; 2 1/2 teaspoons Dijon mustard; 1/2 small red onion; 3 pounds baby potatoes; 1 1/2 teaspoons kosher salt; 3 tablespoons minced Italian flat leaf parsley; 3 tablespoons minced fresh dill; 1/2 teaspoon freshly ground black pepper; 1/2 cup extra virgin olive oil

This delightful Herb-Infused Olive Oil Potato Salad is a perfect side dish for potlucks and barbecues, with its refreshing combination of fresh herbs and tangy white wine vinegar. Not only is it vegan-friendly and egg-free, but it is also a lighter alternative to mayo-based potato salads.



35 min

TOTAL TIME

269

CALORIES

$1.10

PER SERVING

Ingredients

10 INGREDIENTS

8 SERVINGS

3 tbsp fresh basil

minced

6 tbsp white wine vinegar

2 1/2 tsp dijon mustard

1/2 small red onion

3 lbs baby potatoes

1 1/2 tsp kosher salt

3 tbsp fresh italian flat leaf parsley

minced

3 tbsp fresh dill

minced

1/2 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

Directions

9 STEPS

15 min

PREP TIME

20 min

COOK TIME

35 min

TOTAL TIME

Place the baby potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, approximately 15-20 minutes or until fork tender.

Drain the potatoes well.

Once the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl.

While the potatoes are still hot, sprinkle them with 4 tablespoons of white wine vinegar and let them cool to absorb the vinegar.

In a small bowl, whisk the extra virgin olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, 1/2 teaspoon kosher salt, and black pepper.

Drizzle the dressing over the potato mixture and gently toss.

Chop the red onion and add it to the potato mixture along with the minced fresh dill, basil, and parsley. Toss again to combine.

Adjust seasoning with additional salt and pepper to taste.

Serve the potato salad warm, at room temperature, or chilled. It will keep in the refrigerator for up to 3-4 days.

Health Info

Macros

31g

CARBS