| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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Ingredients
- 2 lbs Red Potatoes or Yukon Gold
- 1 tbsp White Vinegar
- 2 each Celery sticks, chopped
- 1-2 tbsp Red Onion or Shallot
- 2 tbsp Parsley fresh, chopped
- 1 tbsp Dill fresh, chopped
- 2 tbsp Basil fresh, chopped
- .5 tsp Salt and Pepper
- Dressing:
- 6 tbsp Olive Oil
- 1 tbsp Red Wine Vinegar
- .5 tsp Dijon Mustard
- .5 tsp Honey
- .75 tsp Garlic Powder
Ingredients
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Instructions
- Cut the potatoes into bite size pieces (a little bigger or smaller is fine depending on what you prefer!), and boil them until tender. I don't peel Yukon Golds, but you can if you like.
- Once the potatoes are done, drain them well and then add them back to the pot that they were cooked in. Drizzle them with the tablespoon of white vinegar and toss gently (I use 2 spoons to do this).
- Let the potatoes cool for about 20 minutes (it's ok if they're still a bit warm). Meanwhile, prep the remaining recipe ingredients. Add the dressing ingredients to a small bowl and whisk together.
- Add all ingredients to a salad bowl and toss until evenly coated. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a splash more olive oil if you think it needs it). You can eat it right away or cover and refrigerate so the flavors meld some more.