Jill’s Wedding Potato Salad
Ingredients
- 3 lbs red potatoes (leave skins on)
- 1 clove minced garlic
- 1 tsp salt
- ¼ cup lemon juice
- 1 tsp dijon mustard
- 2 Tbsp fresh basil, chopped (or ½ tsp dried)
- ¼ tsp black pepper
- ½ cup olive oil
- 2 Tbsp fresh dill
- 2 Tbsp cilantro
- 2 Tbsp flat-leaf (Italian) parsley
- 4 scallions (green onions), chopped
Instructions
- Put the potatoes in a pot.
- Cover with cold water and bring to boil.
- Cover, reduce heat and simmer until tender, 10-20 min. Don’t overcook.
- Drain, rinse with cold water and drain again.
- Set aside.
Combine the following for the dressing:
- 1 clove minced garlic
- 1 tsp salt
- ¼ cup lemon juice
- 1 tsp dijon mustard
- 2 Tbsp fresh basil, chopped (or ½ tsp dried)
- ¼ tsp black pepper
Whisk in:
- ½ cup olive oil
Chop and stir in:
- 2 Tbsp fresh dill
- 2 Tbsp cilantro
- 2 Tbsp flat-leaf (Italian) parsley
- 4 scallions (green onions), chopped
Cut the potatoes into cubes and toss with dressing. Add salt and pepper if needed. Serves 4-6.