OK, so this is a "light" potato salad dressed with a tangy vinaigrette instead of mayonnaise, but it's still got those hefty, belly-filing, golf-ball-sized, red or white new potatoes in there. The vinaigrette is flavored with finely chopped shallot, Champagne vinegar, Dijon mustard. And then there are all those fresh, finely chopped herbs: lots of Italian parsley, dill, and tarragon. You just boil the potatoes, mix the dressing, cool the potatoes, and mix it all together with the herbs, and season with salt and pepper as needed.
The iconic potato salad recipe has a mayonnaise dressing, but this lighter version tosses new potatoes with a shallot-and-Dijon-mustard vinaigrette and gets even more flavor from fresh herbs like parsley, tarragon, and dill.... Read More