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Creating the perfect vinaigrette is all about balance and personal preference. The base of this mustard vinaigrette is simple, but you can easily adjust it to suit your taste. If you prefer a tangier flavor, consider increasing the amount of apple cider vinegar. For a sweeter profile, add a teaspoon of honey or maple syrup. If you enjoy a spicier kick, a dash of cayenne pepper or a sprinkle of red pepper flakes can elevate the flavor.

Fresh Herb Potato Salad with Mustard Vinaigrette

Discover the refreshing twist on a classic with this Fresh Herb Potato Salad featuring a zesty mustard vinaigrette. Perfect for summer gatherings, this lighter side dish combines baby potatoes, vibrant fresh herbs, and a tangy dressing that elevates its flavor. Enjoy as a standalone meal or pair it with grilled meats. Packed with nutrients and bursting with taste, this salad is a wholesome choice that will impress at any picnic or barbecue. Dive into the recipe today!
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Ingredients
  

2 pounds baby potatoes (choose yellow or red), halved

1 cup fresh herbs (a delightful mix of parsley, dill, chives, and basil), finely chopped

1/2 cup small red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon honey (or substitute with maple syrup for a vegan option)

Salt and black pepper, to taste

Optional: 1/2 cup crumbled feta cheese

Instructions
 

Boil the Potatoes: Start by filling a large pot with water, adding a generous pinch of salt, and bringing it to a rolling boil. Carefully add the halved baby potatoes to the water and let them cook until they are fork-tender, which will take about 15-20 minutes. Once cooked, drain the potatoes in a colander and allow them to cool slightly before handling.

    Prepare the Vinaigrette: While the potatoes cool, take a small bowl and combine the olive oil, Dijon mustard, apple cider vinegar, and honey. Whisk the ingredients together vigorously until the mixture is smooth and well blended. Season the vinaigrette with salt and black pepper according to your taste preferences.

      Combine the Salad Ingredients: In a spacious mixing bowl, add the slightly cooled potatoes, finely chopped herbs, diced red onion, and halved cherry tomatoes. Gently toss everything together to combine without breaking up the potatoes.

        Dress the Salad: Drizzle the prepared mustard vinaigrette over the potato mixture. Use a spatula or wooden spoon to fold the ingredients gently, ensuring that every piece is evenly coated in the dressing.

          Optional Step: If you’re including feta cheese, sprinkle the crumbled feta over the salad at this stage. Give the salad a gentle toss to distribute the cheese throughout without overwhelming the other ingredients.

            Chill and Serve: For optimal flavor development, refrigerate the salad for at least 30 minutes before serving. This resting period allows the flavors to meld beautifully. Serve the salad chilled or at room temperature. If you like, garnish with additional fresh herbs for an extra pop of color and flavor.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6