This dish is a wonderful warm weather potato salad. Because they're no mayonnaise in it, you don't need to worry about it spoiling in the sun. I used to make this with just mint and parsley, but then added rosemary and garlic for an extra zing. You can mix and match any herbs you like, such as dill, oregano, marjoram, thyme or basil.
Recipe by Rori Trovato; photo by Luca Trovato
|2 pounds baby new potatoes, washed||2 tablespoons white wine vinegar or rice wine vinegar|
|2 tablespoons chopped fresh parsley||1/3 cup olive oil|
|2 tablespoons chopped fresh mint||2 teaspoons kosher salt|
|1 tablespoon chopped fresh rosemary||1 teaspoon black pepper|
|1 large garlic clove, minced|
Place a large pot of water on to boil. When boiling, add about 2 tablespoons kosher salt and then the potatoes. Return to a boil, then reduce the heat to maintain a minimal boil. Boil for 20 to 25 minute until potatoes are fork tender. Drain in a colander and let cool slightly until warm.
Meanwhile, combine the remaining ingredients together in a large bowl and mix well. Add the potatoes and gently toss. Adjust the seasoning with salt and pepper if desired.
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