Warm Potato Salad with Herb Vinaigrette

Warm Potato Salad with Herb Vinaigrette

This Warm Potato Salad is light, flavorful, and a refreshing twist on the classic creamy version. Tossed with a tangy herb vinaigrette, it’s perfect for any meal or gathering.

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Ingredients

For the Salad:

• 2 pounds baby potatoes (or Yukon Gold, cut into bite-sized pieces)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• Salt and black pepper, to taste

For the Herb Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar (or white wine vinegar)
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon honey (optional, for balance)
• Salt and black pepper, to taste

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Instructions

1. Cook the Potatoes:

   • Place the potatoes in a large pot of salted water. Bring to a boil and cook for 12-15 minutes, or until fork-tender.
   • Drain and let the potatoes sit for a minute to allow excess moisture to evaporate.

2. Prepare the Vinaigrette:

   • In a small bowl, whisk together olive oil, vinegar, Dijon mustard, minced garlic, and honey (if using). Season with salt and pepper to taste.

3. Assemble the Salad:

   • While the potatoes are still warm, toss them with the sliced red onion, parsley, dill, and chives in a large mixing bowl.
   • Pour the vinaigrette over the potatoes and gently toss to coat.

4. Serve:

   • Taste and adjust seasoning if needed.
   • Serve the salad warm, garnished with extra herbs for a fresh, vibrant look.

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Tips:

• Add-Ins: For extra texture and flavor, consider adding toasted almonds, capers, or crumbled feta cheese.
• Make It a Meal: Toss in cooked, shredded chicken or grilled shrimp for a more filling dish.
• Vinegar Variations: Swap the red wine vinegar with balsamic, apple cider, or champagne vinegar for different flavor profiles.

This Warm Potato Salad with Herb Vinaigrette is perfect as a side dish for roasted meats, grilled fish, or even as a light vegetarian main!