No-Mayo Potato Salad

Ingrédients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons white wine vinegar (divided)
• 1 3/4 teaspoons Dijon mustard
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 pounds red potatoes
• 1 tablespoon kosher salt (for boiling potatoes)
• 3/4 cup red onions (sliced)
• 2 garlic cloves (minced)
• 2 tablespoons fresh dill (minced)
• 2 tablespoons fresh chives (minced)
• 2 tablespoons fresh parsley (minced)

Préparation

1. 1

   Whisk dressing: In a small bowl, whisk together the olive oil, 1 tablespoon white wine vinegar, the Dijon mustard, sea salt, and black pepper.

2. 2

   Boil potatoes: Place the potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, and add 1 tablespoon of kosher salt.

3. 3

   Cook potatoes: Cook until the potatoes are tender, about 15-20 minutes. Drain well.

4. 4

   Slice potatoes: While still warm, cut the potatoes in half and place them in a large mixing bowl. Sprinkle with 2 tablespoons of white wine vinegar and let cool.

5. 5

   Toss salad: Pour the dressing over the cooled potatoes. Add the onions, garlic, minced dill, chives, and parsley. Toss gently to combine.

6. 6

   Season: Adjust seasoning with more salt and pepper if needed. Serve warm, at room temperature, or chilled.