It’s a Friday night and I don’t feel like cooking. But, I don’t feel like heading out again. I have potatoes. I have champagne vinegar. I have a lot of fresh herbs. So, I whipped up a quick potato salad. The preparation is so easy, that I only have the pictures of the salad after it’s all done. Use your judgment as to how much olive oil and vinegar to add to the potatoes. I like vinegar so I added a lot to this dish.
Champagne Vinegar Red Potato Salad
8 red potatoes
Organic extra virgin olive oil
Sea salt and fresh pepper
2 Tablespoons fresh basil, chopped
2 Tablespoons fresh flat leaf parsley, chopped
1 teaspoon fresh savory, chopped
Bring a large pot of water to a boil. Slice potatoes into quarters and add to water once it is boiling. Add some sea salt and cook for 20 minutes, until soft.
Once cooked, drain potatoes and put into a large bowl. Drizzle olive oil until potatoes are lightly coated. Then, drizzle vinegar into potatoes. Stir to coat. Add herbs, sea salt and pepper and mix well.