Today I checked out the Columbia Farmer’s Market for the first time this summer. I was in search of some herbs at a better price and quality than the $2.99 mini-packs at the grocery store. Luckily, I hit the jackpot: basil, cilantro and mint, all $1 per bunch, and a big bag of salad greens with fresh dill mixed in.
I had some potatoes in the pantry, so I jazzed them up with some fresh herbs and made one tasty potato salad.
This salad was super simple and super versatile: it would be great hot, right out of the pot, room temperature or chilled.
Start with red potatoes, about a quarter pound for each serving of potato salad. I probably had a half pound of potatoes.
Once the potatoes are cooked, drain them in a colander and then put them back in the hot pot. This will help the water evaporate. Then add the dressing and herbs and mix well. Add only a little dressing at first, and then add more to taste. Finish with extra salt to taste.
Or as a side dish on a rainy Saturday night:
Hot-Warm-or-Cold Herby Potato Salad
1 lb. red potatoes
1/4 cup fresh basil
1/4 cup fresh dill
1/4 cup olive oil
2 tbsp. vinegar (I used apple cider vinegar)
1 tsp. dijon mustard
Wash and scrub potatoes. Cut into bite-sized chunks, then place in a pot and cover with water. Be sure to leave a little room at the top so the potatoes don’t boil over. Bring the pot to a boil, covered, and cook until the potatoes are tender, about 10-20 minutes.
Chop the basil, dill and scallions. Make a dressing by mixing the olive oil, vinegar, mustard and a pinch of salt together.
Drain the potatoes and put them back in the hot pot. Mix the herbs and dressing into the potatoes and season with additional salt. Serve immediately or refrigerate until ready to enjoy!