Potato Salad with Herbs

This is a great alternative to the mayonnaise, gloppy, fattening, easy-to-spoil potato salad that is so popular during the summer.  My potato salad is made with a vinaigrette (made popular by Julia Child) and fresh herbs that is lighter, healthier, and doesn’t spoil quickly. 

Be sure to use fresh herbs (dried herbs do not have the same flavor) and you can make this in advance and it only gets better.  Enjoy!

Potato Salad with Herbs

2 pounds small boiling potatoes (any color/variety)

3 tablespoons chicken stock

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

Kosher salt/pepper

½ cup olive oil

1 bunch thinly sliced scallions (green and white parts)

2 tablespoons minced fresh dill

2 tablespoons minced fresh parsley

3 tablespoons julienned fresh basil leaves

Put potatoes in a large pot of boiling salted water and cook for 15-25 minutes (until a fork goes through them easily)

Drain and as soon as they are cooled enough for you to handle them, cut in quarters and place in a large bowl

Pour the chicken stock over potatoes and toss gently, allowing the potatoes to soak up the chicken stock

Combine vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper together and slowly whisk in the olive oil

Pour vinaigrette over the potatoes and toss gently

Add the scallions, dill, parsley, and basil and toss

Add salt and pepper to taste

Serve warm or at room temperature