• 1.5 pounds small red potatoes, cut into 3/4 -inch pieces
    • 2 teaspoons salt
    • 1/4 cup olive oil, divided
    • 1/2 cup sweet onion, chopped small
    • 1/4 cup white vinegar, divided
    • 3 tablespoons chopped fresh parsley
    • 3 tablespoons chopped fresh chives
    • 2 tablespoons chopped fresh dill
    • 1 tablespoon whole-grain mustard


  1. Place potatoes in a medium pot. Add 1 teaspoon salt and cover potatoes with cold water.
  2. Bring to water to a boil and cook for 10 minutes or until potatoes are fork tender.
  3. Drain the potatoes and cool for at least 10 minutes.
  4. Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add onion and saute 5-6 minutes or until tender.
  5. In a bowl, mix together vinegar, parsley, chives, dill, mustard, remaining 1 teaspoon of salt and cooked onions. Stir in remaining olive oil.
  6. Add in warm potatoes and toss to coat.
  7. Serve warm or cover with cling wrap and chill until ready to serve. 

    Source :

Print Friendly