French Potato Salad [Bristol Farms]

Ingredients

• 1 lb. small white boiling potatoes
• 1 lb. small red boiling potatoes
• 3 Tbsp. Champagne vinegar
• 1/2 tsp. Dijon mustard
• Salt & pepper, to taste
• 1 Tbsp. good olive oil
• 1/4 cup scallions, minced (white and green parts)
• 2 Tbsp.fresh dill, minced
• 2 Tbsp. flat-leaf parsley, minced
• 2 Tbsp. fresh basil leaves, thinly sliced

Directions

1. Boil the white and red potatoes into a large pot of salted water for 20 minutes, or until they are cooked through. Drain the potatoes in a colander and allow them to cool. When cool enough to handle, cut the potatoes in quarters and place them in a medium bowl.
2. Combine the vinegar, Dijon and a generous amount of salt and pepper in a mixing bowl. Whisk in the olive oil to create a vinaigrette. Stir in the scallions, dill, parsley and basil (or, place all of the vinaigrette ingredients in a Mason Jar and shake well to combine.) Add 1/2 cup (or more to taste) of the vinaigrette to the potatoes while they are still warm and toss to coat. Allow the vinaigrette to soak into the potatoes for at least half an hour before serving. Serve the potato salad at room temperature.