1.50 kg baby potatoes
75 ml (5 tbsp) white wine vinegar, divided
½ cup Greenleaf Extra Virgin Olive Oil
30 ml (2 tbsp) Dijon mustard
1 tsp sea salt
½ tsp freshly ground black pepper
½ small red onion, sliced
2 tbsp fresh dill, finely chopped
2 tbsp fresh basil, finely chopped
2 tbsp Italian flat-leaf parsley, finely chopped
1
Place the whole baby potatoes in a saucepan and cover with water 3 cm above the potatoes.
2
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.
3
Drain the water and cool the potatoes slightly so you can cut them in half and place in a large mixing bowl.
4
Sprinkle with half the vinegar while still warm. Let the vinegar absorb.
5
Whisk the olive oil, remaining vinegar, Dijon mustard, salt and pepper together in a small mixing bowl.
6
Mix in the herbs and sprinkle over the potatoes.
7
Add the onions and toss through the salad.
Ingredients
1.50 kg baby potatoes
75 ml (5 tbsp) white wine vinegar, divided
½ cup Greenleaf Extra Virgin Olive Oil
30 ml (2 tbsp) Dijon mustard
1 tsp sea salt
½ tsp freshly ground black pepper
½ small red onion, sliced
2 tbsp fresh dill, finely chopped
2 tbsp fresh basil, finely chopped
2 tbsp Italian flat-leaf parsley, finely chopped
