Herby Potato Salad
Mixing the ingredients together while the potatoes are still warm allows for maximum flavor absorption. This recipe has become one of my regulars and continues to impress each time I make it. Can’t finish it all in one sitting? No need to worry. These potatoes taste just as good right out of the refrigerator the next day. Enjoy!
- 3 pounds baby gold and/or red potatoes
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 5-6 garlic cloves
- 1 cup herbs chopped (parsley,dill, scallion and chives) any variation/amount desired
- 4 strips bacon
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
Bring a large pot of water to a boil and generously salt water. Slice potatoes in half and add to boiling water. Cook until fork tender and remove from water. Set aside and let cool for 5-10 minutes.
Preheat pan on medium-high heat and crisp bacon. Set on paper towel to absorb excess oil and chop until fine.
Mince garlic cloves, parsley, dill, scallions and chives and set aside.
In a large mixing bowl, add olive oil, red wine vinegar, salt, pepper, garlic and all herbs. Stir gently. Add cooked potatoes to oil and herb mixture and fold until potatoes are coated. Season with salt and pepper as needed.
Serve warm or even cold the next day.