Greenleaf Olive Oil – Olive Oil Potato Salad
Prep Time: 15
Cooking Time: 15
1,5 kg baby potatoes
75 ml (5 tbsp) white wine vinegar, divided
1/2 cup Greenleaf Extra Virgin Olive Oil
30 ml (2 tbsp) Dijon mustard
1 tsp sea salt
½ tsp freshly ground black pepper
1/2 small red onion, sliced
2 tbsp fresh dill, finely chopped
2 tbsp fresh basil, finely chopped
2 tbsp Italian flat-leaf parsley, finely chopped
Place the whole baby potatoes in a saucepan and cover with water 3 cm above the potatoes. Bring to a boil over high heat and cook until tender. Do not slice them as this will prevent them from crumbling or becoming floury. Drain the water and cool the potatoes slightly so you can cut them in half and place in a large mixing bowl. Sprinkle with half the vinegar while still warm. Let the vinegar absorb.
Whisk the olive oil, remaining vinegar, dijon mustard, salt, and pepper together in a small mixing bowl. Mix in the herbs and sprinkle over the potatoes. Add the onions and toss through the salad.