Potato Salad to End All Potato Salad
I don't know about you, but I've never been a fan of traditional potato salad. The thick fattening mayo laden dressings, left to just sit out in the hot sun at picnics; no thank you. That is why I absolutely LOVE this version of potato salad. Its amazingly flavorful and addicting, but its low in fat and mayo free. Its loaded with delicious herbs too. Yes please.
3 pounds small red potatoes
2 small garlic cloves, minced
2 tablespoons white wine
2 tablespoons chicken stock
2 tablespoons fresh lemon juice
1/2 tsp dijon mustard
1/4 tsp culinary lavender
1/2 cup olive oil
1 shallot, finely diced
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
Boil your potatoes in salted water for about 10 minutes until just tender. Remove from the heat and drain the potatoes and let them sit in the hot pot for another 10 minutes. When cooled, cut the potatoes into quarters or halves depending on their size, you want them to be just about bite size. Mix together the remaining ingredients and cover your potatoes with the dressing. Place the potatoes in the fridge for a couple of hours to let the flavors deepen, better yet even overnight if you have time.
I always try to remember to double this recipe when I make it, because its a given I will want to have some prior to serving my family, and I will always want left overs of this too. Hope you enjoy it just as much as we do!