Sliced Red Potato Salad

1. 1

   1. In a large bowl, add herbs, salt, pepper, and fajita seasoning to the olive oil. Mix in mayo and mustard, then add the milk to reduce the thickness. Refrigerate.

2. 2

   2. Clean and slice unpeeled potatoes into disks. (Ideal thickness is ~1/8 inch / ~3 mm; a mandolin is helpful.)

3. 3

   3. Boil potato slices until *just* cooked. Drain very carefully and *gently* add cool water (so as not to break potatoes) to stop the cooking, then drain again.

4. 4

   4. Manually coat each potato slice with a little sauce (to avoid breaking them) and transfer them to a serving dish as you do so. Refrigerate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.