- Cooking Time: 8
- Preparation Time:
- 1 bay leaf
- 2 tbsp. chopped onion
- 1/2 tsp. pepper
- 1 1/2 pounds (about 12) new potatoes, cut into 1-inch cubes or 1/2-inch slices
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 1 tbsp. chopped fresh flat-leaf parsley
- 1 clove garlic, finely minced
- 1 tbsp. minced fresh summer savory, or 1 tsp. dried summer savory
- 1/2 tsp. freshly ground pepper
- 1/4 tsp. mustard powder
- Dash of salt, or to taste
- Cherry tomato slices for garnish
- Bring a medium pot of water to a boil over high heat.
- Stir in the bay leaf, onion, and pepper; add the potatoes.
- When the water returns to a boil, reduce the heat to medium; cover and cook for about 8 minutes, or until the potatoes are just tender.
- While potatoes are cooking, whisk together all of the dressing ingredients in a small bowl.
- When the potatoes are done, drain well and remove the bay leaf.
- Transfer the potatoes to a large bowl; add the dressing and toss.
- Bring the salad to room temperature for serving.
NotesTried this today and it was very good. Not sure where I got the recipe. I didn't have any summer savory, so used dried Italian herb mix. Makes a nice, different and lighter in calories potato salad.
This potato salad isn't made with mayonnaise. Instead, the potatoes are tossed with a light herb-seasoned vinaigrette.
For Advance Preparation:
If not serving this salad immediately after it is prepared, it's best to refrigerate the vinaigrette and salad in separate covered containers for up to 3 days; toss together up to 1 hour before serving.