Tri-Colored Summer Potato Salad With Herbed Shallot Viniagrette

1. 1

   Wash and clean potatoes, and cut into pieces about three-quarters of an inch square.

2. 2

   Cut them in half or quarters to that all pieces are approximately the same size and approximately 1-1/2 inches.

3. 3

   Place in a large pot and cover with cold water; bring to a boil and add 2 teaspoons of salt.

4. 4

   Boil until knife tender, 8 to 10 minutes.

5. 5

   Drain, place back in the pot and cover, so that the potatoes stay warm until they are dressed.

6. 6

   While the potatoes are boiling, whisk together the mustard, vinegar and shallots.

7. 7

   Add the olive oil in a slow steady stream, whisking continuously.

8. 8

   Season to taste with salt and pepper.

9. 9

   Pour the vinaigrette over the drained hot potatoes using a spatula to gently turn the potatoes so that the vinaigrette coats them all.

10. 10

    Let the dressed potatoes cool to room temperature.

11. 11

    Generously sprinkle the potato salad with the chopped herbs, gently mixing so that every potato bite will have some herbs.

12. 12

    Enjoy chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.