Monday, May 28, 2012

Rosemary Herbed Potato Salad

This is a super easy and really yummy potato salad.  It will keep longer for your outside party because there is no mayonaise in it and the fresh herbs make the usual heavy potato salad light and fresh tasting.  We really love these teeny tiny potatoes that we found at Trader Joes.   Not only does the potato salad look nicer but we LOVED that we didn't have to cut up hot potatoes after they boiled.  My friend Jeff taught me this easy way to season up potato salad without getting fussy and it's totally delcious and now the only way I make potato salad.  (If you are a die hard mayonaise potato salad eater you can add mayonaise to this recipe after the potatoes are seasoned and chilled).


3 lbs of the smallest potatoes you can find
Premade Italian dressing (we used wishbone classic italian)
1/4 cup fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 tablespoons fresh mint, chopped


Boil potatoes in salted water until fork tender.  Drain and put into a large bowl.  If your potatoes need to be cut into smaller pieces cut them before adding to large bowl.  Pour half a large container of italain salad dressing over potatoes and toss to coat evenly.  Cover bowl with plastic wrap and refrigerate until chilled, about 2-4 hours or overnight.  Once chilled, add the chopped fresh herbs and toss to coat completely with herbs.  You can re-chill or serve immediately.  This is a great recipe to make the day before.

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