1/4 cup olive oil
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/4 tsp freshly cracked black pepper
1.5 lbs. baby potatoes
1 tsp salt (to salt water for boiling)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
1 green onion, chopped
Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
Wash the potatoes and slice them in half (or into 1-inch pieces).
Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
While the potatoes are cooling, chop the parsley, basil, and green onion.
Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.

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