Herbed Red Potato Salad

  • 8-10 red potatoes, with the skin
  • 2 tablespoons salt
  • For the dressing:
  • Seasonal mixed herbs (parsley, sage, chives, thyme, rosemary, tarragon)
  • 4 tablespoons olive oil
  • Dash of white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • Salt, to taste
  • Black pepper, to taste

Prepare the potatoes: Place the potatoes (with the red skin) and salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, cover with a clean, dry kitchen towel and leave to steam for 15-20 minutes, until tender but firm.

Make the dressing: Mix herbs with olive oil and keep aside for about 10 minutes, to infuse the flavors. In a small bowl, whisk together the wine, lemon juice, minced garlic, salt and pepper. Slowly whisk in the olive oil-herb mixture.

When the potatoes are cool enough to handle, slice into quarters, and combine with dressing. Toss and refrigerate to allow the flavors to blend.

Published on July 8, 2010
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