Ingredients:

  • 1.5 lbs baby red potatoes, halved or quartered
  • 1 tbsp kosher salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp fresh mint, finely chopped

Instructions:

  1. Place the chopped potatoes in a pot and cover with cold water by at least one inch. Add the kosher salt. Bring to a boil, then reduce to a simmer. Cook for 12–15 minutes until the potatoes are fork-tender.
  2. While the potatoes simmer, combine the olive oil, lemon juice, vinegar, Dijon mustard, minced garlic, salt, and pepper in a medium bowl. Whisk vigorously until the mixture is thick and emulsified.
  3. Drain the potatoes in a colander and immediately transfer them to a large mixing bowl.
  4. Pour the dressing and the fresh herb blend over the warm potatoes. Toss gently with a spatula until every piece is glossy and well-coated.
  5. Let the salad sit for 10 minutes at room temperature to allow the flavors to penetrate before serving.