No-Mayo Potato Salad

Ingrédients

• 3 pounds red potatoes
• 5 tablespoons white wine vinegar (, divided)
• 1/2 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small red onion (, sliced (about 1 cup))
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh basil
• 2 tablespoons minced Italian flat leaf parsley

Préparation

1. 1

   Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well.

2. 2

   As soon as the potatoes are cool enough to handle, cut them in half and place them in a large mixing bowl. While the potatoes are still hot, sprinkle them with 3 tablespoons of the vinegar and let cool to absorb the vinegar.

3. 3

   In a small bowl, whisk the olive oil, remaining 2 tablespoons of vinegar, Dijon mustard, kosher salt and pepper.

4. 4

   Drizzle the dressing over the potato mixture and gently toss. Add the sliced onion and minced herbs and toss again. Season with more salt and pepper to taste. Serve warm, at room temperature, or chilled. Keeps in the refrigerator for 3-4 days.