I didn’t think I’d squeeze in another post this week, but I feel the need to share this amazing potato salad recipe.  It is the perfect side dish at a barbecue (hello, July 4th!) or alongside yesterday’s Sausage, Pepper and Onion Sandwiches.

Years ago I converted from mayonnaise-based potato salads and switched to potato salad with a vinaigrette and have never looked back.  With a vinaigrette you don’t have to worry about it possibly going off in the summer heat.  Plus it beautifully showcases the potato’s natural flavor.

That being said, you really should make this with fresh-from-the-farmers-market potatoes.  For the past month I’ve been using potatoes from my weekly veg box which have been dug from the ground the day before delivery (they’re still covered with dirt!).  I cannot stress the difference this makes in taste.  As for the herbs, use whatever is growing in your garden or residing in your fridge.  I even use carrot top greens, if on hand.

My girls go nutty for this potato salad.  I constantly see them sneaking tastes while it’s sitting on the counter before dinner.  Tonight the two of them basically polished off the entire bowl by themselves (the tomato-cabbage saute that accompanied it didn’t exactly impress them….surprise, surprise).

Give this a try and don’t be surprised if it makes it into your weekly summer recipe rotation.

Potato Salad with Fresh Herbs (serves 4-6 as a side dish)

Note:  The recipe can easily be doubled for a crowd or for leftovers the next day.  Test the potatoes for doneness by sticking a sharp knife into them – if the knife goes through with ever-so-slight resistance, they are done.

2 pounds (1 kg) potatoes (small boiling potatoes are best, but use whatever is on-hand – I’ve made it with all types)

1 tablespoon white wine

1 tablespoon chicken stock/broth

1 1/2 tablespoons white wine vinegar

1/4 teaspoon Dijon mustard

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup (60 ml) olive oil

4 tablespoons chopped fresh herbs (any combination of one of the following: dill, basil, chives, parsley, tarragon)

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Cook the potatoes in a large pot of boiling salted water for about 20 minutes, until they are just about cooked through (they will continue cooking after removed from the water).  Drain in a colander and place a clean towel (I use a tea towel) over the potatoes to allow them to steam for 10 more minutes.

After 10 minutes, potatoes should be cool enough to handle and cut.  If they’re still too hot, wait a few more minutes, though don’t wait until they are fully cooled as they won’t absorb the vinaigrette.  Cut potatoes in half – or quarters if using larger potatoes – so you get approximately 1″ (2 cm) cubes.  Place in a medium bowl.  Toss gently with the wine and chicken stock.  Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, salt and pepper and slowly whisk in the olive oil to make a vinaigrette.  Add the vinaigrette to the potatoes.  Add the chopped herbs and toss.  Serve at room temperature (it tastes so much better at room temperature compared to right-out-of-the-fridge cold).