Red, White, and Blue Potato Salad! Ready in just 15 minutes. Little potatoes tossed in a tangy herb dressing, perfect for summer cookouts and barbecues.
- Large saucepan
- Food processor or blender
- Large bowl
- 1.5 lbs Little Trios™
- 1 tsp salt
- 1/4 cup olive oil
- 1/4 cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
- 2 Tbsp fresh chives
- 2 Tbsp shallots, chopped
- 2 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1/4 tsp freshly ground black pepper, plus more to taste
Wash potatoes and slice into 1/4-inch thick slices.
In a large saucepan combine potatoes and one tablespoon salt. Cover with water by at least one inch, then bring to a boil over medium-high heat.
Reduce heat to low and cook until potatoes are done and easily pierced with a fork, about five minutes.
Reserve 1/4 cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, 1/3 cup parsley, shallots, vinegar, Dijon mustard, and pepper. Process until combined, but still a little chunky.
Add in the reserved cooking water and pulse together a few more times until just together.
Toss potatoes with dressing and mix well. Let potatoes rest for 5 to 10 minutes, stirring occasionally. The potatoes will gradually soak up more dressing the longer they sit.
Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
Season to taste as needed with salt and pepper and serve, or refrigerate until ready to serve.
Tastes best either warm or at room temperature.