Summer Herb Potato Salad

Photo credit: © Eatwell101.comThe iconic potato salad it is the the perfect summer side dish for cookouts and BBQs. Here’s a lighter and delicious version with a tangy herbed dressing (capers, chive, dill) that cuts through the richness of meats like barbecued beef short ribs or braised sausages. I’m sure this potato salad will be making it’s way to your table this summer.

Ingredient list for the Herb Potato Salad

• 2 pounds (1kg) small new potatoes (make sure they are homogeneous in size for even cooking)
• 2 tablespoons capers, rinsed
• 1 tablespoon thinly sliced ​​pickles
• 1 handful of parsley, chopped
• 1 handful of chives, chopped
• 1 handful of dill, chopped
• 3 hard boiled eggs
• Salt, freshly ground pepper

For the vinaigrette:

• 1 tablespoon cider vinegar
• 1 1/2 teaspoon of Dijon mustard
• 3 tablespoons of olive oil  or  grapeseed oil

Directions

1. Put the potatoes in a saucepan or pot, cover with water,seasoning generously with salt and bring to a boil. Reduce to a simmer and cook for 8 to 12 minutes until tender.
2. Cook the eggs in boiling water for about 8 minutes. Run under cold water to cool, then peel them.
3. Make the dressing: put the cider vinegar, mustard, oil, salt, pepper in a small glass jar. Close with a lid and shake vigorously; it’s ready!
4. Drain the potatoes and transfer into a large salad bowl. While potatoes are still warm, pour the dressing over and stir well. Allow to cool.
5. Add the capers, pickles, chopped parsley, salt and pepper and stir again.
6. Cut the boiled eggs into quarters lengthwise, add to the salad and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Note: Apple cider vinegar is softer and less acidic than classic wine vinegar. It’s perfect for salad dressings.
(Photo by V. Lalere)

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