Author's Notes: This lemony potato salad is dressed with a zippy vinaigrette and tossed with handfuls of fresh herbs. It is a light, bright accompaniment to grilled meats, and because there is no dairy involved, it stays fresh and safe at room temp.

Lemony Potato Salad with Fresh Herbs Print Recipe

Ingredients:

  • 1 lb new potatoes, quartered
  • 2 Tbsp LeRoux Sicilian Lemon White Balsamic Vinegar
  • 2 Tbsp lemon juice
  • Zest of 2 lemons
  • 5 Tbsp LeRoux Lemon Olive Oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 Tbsp fresh chives, snipped small
  • 1 handful fresh parsley, chopped
  • 1 shallot, minced
  • 1 tsp mustard

Preparation:

  1. Cook the potatoes in boiling, salted water. Cook until just fork tender; do not overcook.
  2. While the potatoes are cooking, whisk the remaining ingredients in a medium bowl, until all are combined. Taste the dressing and adjust for seasoning with salt and pepper.
  3. When the potatoes are cooked, drain and transfer to a large bowl. Immediately dress the potatoes with the dressing. Doing this while the potatoes are hot allows them to absorb the dressing.
  4. Can be served at room temperature, or store in the fridge until ready to serve.