Herbed Potato Salad

What comes to mind when you hear “potato salad?” Mayonnaise? Hard Boiled Eggs? Potatoes drowning in sauce? This potato salad recipe is not your typical summer potato salad. It has no mayonnaise, but instead boasts a fresh herb vinaigrette. It is our favorite way to serve potatoes in our family and I’ve recently made it for two different group events and have had multiple people ask me for the recipe. So here you go! Fresh Sweet Pea and Herb Potato Salad 5-6 medium sized red or new potatoes, diced 1 cup of fresh peas (or frozen are fine too) 2-3 ribs of celery thinly sliced 2 tablespoons fresh parsley 2 tablespoons fresh basil (or just use another 2 tablespoons of parsley) 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon dijon mustard 1 tablespoon extra virgin olive oil 2 tablespoons rice wine or white wine vinegar Dice the potatoes into small cubes. Boil in a pot of water for 3-4 minutes or until just tender. While the potatoes are cooking, place the peas and celery in a medium sized bowl. Drain the potatoes and pour into the bowl with the peas and celery (placing the potatoes into the bowl with the peas and celery with gently steam the green vegetables). Add the fresh herbs and mix well. Let cool. Mix the salt, pepper, mustard, olive oil and vinegar in a small bowl and then pour over the potato mixture. Stir well. Chill or serve warm temperature. Serves 4, but can be easily doubled or tripled for large events! Without all the mayonnaise in this dish, you can feel a little bit better about bringing it to your next hot weather outdoor gathering! SPC