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    Home » Salads

    Potato Salad with Summer Herbs and White Wine Vinaigrette

    Jul 1, 2010 · Modified: Nov 25, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Potato Salad with Summer Herbs and White Wine Vinaigrette - Andrea Meyers

    For us the Fourth of July is about celebrating our nation’s heritage as well as family, friends, parades, fireworks, and of course the annual Fourth of July cookout. Our cookouts vary somewhat from year to year, but we always have some kind of potato salad for the Fourth, and this potato salad recipe is particularly good for summer cookouts because it has no dairy, so you don’t have to worry about it spoiling in the summer heat.

    I used to peel potatoes and boil them when making potato salad, but now I steam them and then peel after they have cooled because they retain their nutrients better. They also less likely to get mushy this way.

    The flavor comes from the fresh herbs in our garden parsley, basil, and chives, though you can mix it up with other herbs. This year we are growing basil all over the garden, including the tomato bed, herb bed, and in containers on our deck. Basil usually does well for us in containers, we just mix up some potting soil and seed directly into the soil about the third week in May, then we keep it in the sun and water daily. We trim the plants regularly and in a few weeks we’ll be ready to make our first batch of pesto.

    Pots of basil - Andrea Meyers

    Yes, we like our basil.

    Grow Your Own logo This summer herbed potato salad is my post for Grow Your Own, the blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. This is the fourth year for Grow Your Own, and we hope you will join us! Gudrun of Kitchen Gadget Girl is our host for July, so be sure to visit her blog for more information about submitting your post. You can read more about the event and the rules for participating at the Grow Your Own page. Posts are due on July 31.

    Potato Salad with Summer Herbs and White Wine Vinaigrette - Andrea Meyers
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    Potato Salad with Summer Herbs and White Wine Vinaigrette

    Prep Time20 mins
    Cook Time15 mins
    Cooling Time30 mins
    Total Time1 hr 5 mins
    Course: Salad
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: basil, potatoes, summer
    Servings: 8
    Calories: 241kcal

    Equipment

    • large pot or pan, about 12 inches across
    • steamer basket

    Ingredients

    • 3 pounds small red potatoes (scrubbed)
    • ½ cup extra virgin olive oil
    • ¼ cup white wine vinegar
    • ¼ teaspoon sea salt
    • ⅛ teaspoon black pepper freshly ground
    • 3 tablespoons minced basil
    • 2 tablespoons minced parsley
    • 2 tablespoons minced chives
    US Customary - Metric

    Preparation

    • Add an inch or two of water to the pan/skillet and insert the steamer basket. Arrange the potatoes around the basket and cover the pot. Bring to a boil and cook until the potatoes are just fork tender, about 10 to 15 minutes. Drain and allow the potatoes to cool until you can handle them. Peel the potatoes and cut them into bite-size chunks. Chill or keep at room temperature.
    • Whisk the oil, vinegar, salt, and pepper together and drizzle over the potatoes. Toss the basil, parsley, and chives with the potatoes and serve.

    Nutrition

    Calories: 241kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 105mg | Potassium: 779mg | Fiber: 3g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 17mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Share in the comments!

    More Summer Cookout Recipes

    Cherry Cobbler - Andrea Meyers
    Cherry Cobbler with Biscuit Topping
    Confetti Rice Salad - Andrea Meyers
    Confetti Rice Salad
    Slow Cooker Four Bean Baked Beans - Andrea Meyers
    Slow Cooker Four Bean Baked Beans

    More Summer Salad Recipes from Other Blogs

    • Simply Recipes – Potato Salad with Apples and Bacon
    • The Wicked Noodle - Grilled Peach Salad with Basil Vinaigrette
    « Pasta with Chicken, Garlic Scapes, Tomatoes, and Basil
    Cannellini Bean Dip with Garlic Scapes »

    Reader Interactions

    Comments

    1. Susan @ SGCC says

      July 02, 2010 at 1:33 am

      What a lovely potato salad! It looks so fresh and light. A great twist on a classic summer dish.

    2. Martha says

      August 20, 2010 at 11:27 am

      I love potato salads made with vinaigrette instead of mayonnaise and love the simplicity of this one. For an added flavor boost, you may want to add some of the vinegar to the potatoes while they are still warm. The acid infuses the potatoes with flavor resulting in a brighter tasting potato salad. A squeeze of lemon juice works well too!

    Trackbacks

    1. Grow Your Own #43 Roundup | Food In The Kitchen says:
      December 16, 2010 at 11:51 pm

      [...] Potato Salad with Summer Herbs and White Wine Vinaigrette, from Andrea of Andrea’s Recipes (Virginia, USA) [...]

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