Ingredients:

  • 2 lbs small red potatoes, scrubbed and sliced into ¼-inch rounds
  • 1 tsp kosher salt
  • ⅓ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup
  • 2 cloves garlic, minced
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ cup fresh parsley, finely chopped
  • 2 tbsp fresh chives, minced
  • 1 tbsp fresh dill, chopped

Instructions:

  1. Place the sliced red potatoes in a large pot and cover with cold water. Add 1 tsp kosher salt. Note: Starting with cold water ensures the outside doesn't overcook before the inside is done.
  2. Bring the water to a boil, then reduce heat to a simmer and cook for 10–12 minutes until a fork slides in with zero resistance.
  3. Drain the potatoes in a colander and let them steam dry for 2 minutes. Note: This is the most important step. Excess water dilutes the dressing.
  4. While the potatoes are steaming, whisk together the olive oil, red wine vinegar, lemon juice, and Dijon mustard in a small bowl.
  5. Whisk in the maple syrup, minced garlic, sea salt, and black pepper until the mixture is thick and glistening.
  6. Transfer the warm potatoes back into the pot or a large bowl.
  7. Immediately pour the vinaigrette over the potatoes. Note: The heat helps the potatoes absorb the flavors.
  8. Toss gently with a spatula until every slice is coated and shining.
  9. Fold in the chopped parsley, chives, and dill until evenly distributed.
  10. Let the Herbed Red Potato Salad sit for 10 minutes before serving to let the flavors meld.