potato salad

1 lb. red skinned potatoes
1/4 cup olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp herb salt*

Wash potatoes, then dice them into medium sized chunks. Boil for approximately 10 minutes (until soft when poked with a fork) and drain. In a small bowl, whisk together the oil, mustard & herb salt until emulsified. Transfer potatoes to a large bowl, and toss with the dressing. Chill before serving.

*I would highly recommend you make this salt. It takes a couple of days, but it's pretty simple, and it's good on so many things. If you don't want to go to the trouble of doing so, just use sea salt in place of it, and whatever dried or fresh herbs you fancy. I've made this recipe before with fresh rosemary and it's wonderful!


  1. Huh, that is almost too easy to be true - but it sounds delicious!
    Definitely going to try this for one of the summer’s bbq's :)


  2. I normally don't like potato salad, but this sounds great!

  3. YUM! Now this potato salad I would LOVE!

  4. Oh my yum. I'm going to give this recipe to my husband for one of his man-meals. That's when it's his turn to cook, but he wants to play dumb (i.e. duhh, boss? I don't know how to do this!). Looks delish!