I love my mom’s potato salad, but it takes several hours to make and sometimes I don’t have that much time (or energy! phew…. this pregnancy stuff is draining!). I came across this potato salad recipe eons ago on Brown Eyed Baker and its simplicity intrigued me. I have made it twice in three weeks, which is not something that I generally do. Because it is so easy to make, so tasty, and it goes well with so many main courses, this will be a mainstay in our house. Best part? No potato peeling required! Yahoo!
I grabbed herbs from my garden when I did not have the ones specified on hand. I like a mixture of oregano, parsley, thyme, marjoram, and even a bit of basil. You can use your favorites! Because it can be served hot, at room temperature, or cold, this recipe is great for all seasons!
Adapted from Brown Eyed Baker
- Place the potatoes and the onion in a pot and add enough salted water to cover by at least 3 inches. Bring the water to a boil and immediately reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Meanwhile, make the dressing by combining the balsamic vinegar, cider vinegar, Dijon mustard, and honey in a small mixing bowl. Whisk to combine. Slowly drizzle in the olive oil in a slow, steady stream, stirring constantly. Stir in the shallots, chervil, chives, parsley, ½ teaspoon of the salt, and pepper. Let the dressing sit for at least 10 minutes at room temperature for the herbs to infuse their flavor.
- Drain the potatoes and discard the onion. Transfer the potatoes to a serving bowl. Stir the dressing just before pouring it over the potatoes and toss to coat well. Season with salt and pepper to taste. Serve hot, at room temperature, or cold.