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New-Potato Salad
Provided by: Chef Sara Jenkins
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Ingredients
2 pounds NY 118 potatoes (or substitute any small or even tiny freshly dug new potatoes)4 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
1 garlic clove, minced
1 1/2 teaspoons Dijon mustard
1/2 teaspoon red-wine vinegar
1/3 cup mixed chopped fresh herbs, such as flat-leaf parsley, tarragon, oregano, basil, mint, chervil, summer savory, and/or chives
Fine sea salt and coarsely ground black pepper to taste