Monday, February 08, 2010

Herb Potato Salad

This is a recipe that I like to make in the summer.  It would be delicious and appropriate to serve any time of the year.  I love the taste of the herbs and the creamy soft texture of the potatoes.  It is the perfect side dish and tastes great cold out of the fridge the day after! 

Herb Potato Salad

2 pounds Yukon Potatoes
3 Tablespoons Red Wine Vinegar
5-6 Tablespoons Extra Virgin Olive Oil
5-7 Fresh Basil Leaves, rolled together and chopped (chiffonade)
handful of Italian Flat Parsley, chopped
handful of Cilantro, chopped
(basil, parsley, and cilantro chopped equals about 2-3 Tablespoons)
1-3 teaspoons kosher salt
1-2 teaspoons freshly ground pepper

Wash potatoes with cold water to remove any dirt. Put into large pot and cover with cold water. Bring to a boil and then turn down to a good simmer –let cook until tender (about 30 minutes). Remove pan from heat and take potatoes out one by one, peel, cut in half (or fourths depending on size of potato), and place in serving bowl. Once all potatoes are peeled, cut and in the bowl, pour vinegar and oil over while potatoes are still warm. Then sprinkle with salt, pepper, and fresh herbs. Stir to coat potatoes and taste to see if any more seasoning is needed.

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