Potato Salad

Name: Potato Salad
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4-6
Ingredients: 1.5 lbs Yellow Baby Potatoes, halved; 1 ½ Teaspoons Salt, divided; 2 Teaspoons Whole Grain Mustard; 1 Tablespoon Parsley, finely chopped; 2 Tablespoons Chives, finely chopped; 1 Teaspoon Dill, finely chopped; ¼ Cup Lemon Juice; ½ Cup Olitalia Extra Virgin Olive Oil; 1 Tablespoon Red Onion, finely chopped; ¼ Teaspoon Garlic, grated

Sides Easy

by Michele Loffreno

Herby potato salad with Olitalia Extra Virgin Olive Oil, tossed in a bright lemon vinaigrette. A fresh, easy side dish perfect for any occasion.

Prep Time 1h 15min

Servings 4-6

Cooking/Baking mode keeps your screen active so you can follow along and check off each step as you cook.

Ingredients

1.5 lbs Yellow Baby Potatoes, halved
1 ½ Teaspoons Salt, divided
2 Teaspoons Whole Grain Mustard
1 Tablespoon Parsley, finely chopped
2 Tablespoons Chives, finely chopped
1 Teaspoon Dill, finely chopped
¼ Cup Lemon Juice
½ Cup Olitalia Extra Virgin Olive Oil
1 Tablespoon Red Onion, finely chopped
¼ Teaspoon Garlic, grated

Instructions

In a large bowl combine mustard, herbs, lemon juice, Olitalia Extra Virgin Olive Oil, red onion, and garlic. Mix to combine and set aside.
Fill a large pot with water, add 1 teaspoon of salt and potatoes. Bring to a boil and cook for about 12-15 minutes.
Add potatoes to vinaigrette and mix while the potatoes are still warm. Allow the salad to sit out at room temperature for 45 min to 1 hour to soak up vinaigrette, then serve at room temperature.