Did you know that August 19th is National Potato Day? Believe it or not, it is! What better way to celebrate than by making a potato dish that is both tasty and healthy?
This is a take on a traditional French potato salad, in that it uses vinaigrette instead of a mayonnaise-based dressing. The break in tradition comes from adding a squeeze of lemon juice for freshness, and a heaping handful of varying herbs. You can feel good about the fact that potatoes contain high amounts of vitamin C, iron, and potassium, too!
Fresh Lemon And Herb Potato Salad
INGREDIENTS (Serves 4)
- 1 pound small white boiling potatoes, cut into quarters
- 2 tablespoons vegetable stock
- 1 lemon
- 1 ½ tablespoons apple cider vinegar
- ½ teaspoon grainy mustard
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 2-3 chopped fresh chives
- Cook the quartered potatoes in a large pot of boiling, salted water for approximately 10 minutes, or just until fork tender, but not soft.
- Drain and place in a large bowl with vegetable stock. Squeeze the juice from the lemon over the top. Cover the bowl in tinfoil or a kitchen cloth and allow the potatoes to steam with the juices for another 10 minutes.
- Meanwhile, combine the vinegar, mustard, salt, and pepper in another bowl. Whisk in the olive oil until the dressing is emulsified.
- Pour the dressing over the potatoes, once done steaming. Carefully stir in the herbs.
- Eat warm, or at room temperature.
What are your favorite summer picnic sides?