New Potato Salad with Tarragon, Dill, Chives, and Parsley with Champagne Vinaigrette

New Potato Salad with Tarragon, Dill, and Parsley with Champagne Vinaigrette

Ingredients

  • Potato Salad with Tarragon, Dill, Chives and Parsley with Champagne Vinaigrette
  • Serves 6
  • 1 pound small white Yukon jack potatoes
  • 1 pound small red new potatoes
  • 3 tablespoons Champagne vinegar
  • 3 teaspoons Dijon mustard
  • 2 teaspoons honey
  • salt and pepper to taste
  • 1/3 cup olive oil
  • 2 tablespoons minced chives, or 2 scallions, chopped
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons minced fresh tarragon

Instructions

In a saucepan with water, add 1 tablespoon salt and potatoes and cook over medium high heat until the potatoes are tender when pierced with the tip of a knife. Drain and plunge in cold water, changing the water until the potatoes have cooled down.

When they have cooled, cut in half.

In a bowl, add vinegar, mustard, honey, salt and pepper and mix well. Add herbs and mix well.

In a large serving bowl, add potatoes and gently toss with vinaigrette. Can be made the day before.

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