Italian Potato Salad

📷 by: Our Salty Kitchen

Tender potatoes tossed in a bright, tangy vinaigrette and finished with fresh herbs.

INGREDIENTS

• 1½ lbs. baby red or Yukon Gold potatoes, halved
• ¼ cup Don Carlos Extra Virgin Olive Oil
• 3 tpsp Aceto Balsamico Platinum
  
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• ½ tsp honey
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped

DIRECTIONS:

1. Cook the potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool slightly.
2. Make the dressing: Whisk together Don Carlos EVOO, Vinagre Viejo de Montilla, Dijon, garlic, honey, salt and pepper.
3. Toss: Add warm potatoes to a large bowl and gently toss with the dressing.
4. Finish: Fold in red onion, parsley and chives. Taste and adjust seasoning.
5. Chill & serve: Refrigerate for at least 30 minutes to let the flavors come together. Serve chilled or at room temperature.