Preparation time 15mins, plus 20 mins cooking
This is such an easy do ahead salad, great with bbq meats. The different potatoes add colour to the dish but you can use one type only by all means. Kipfler are my recommended salad potato. Use cocktail potatoes only and omit the peeling and chopping to save time. Make this potato salad ahead of time and remove from fridge to bring to room temperature.
1 kg mixture of potatoes such royal blue and another salad or all rounder potato such as dutch cream, kipfler or cocktail
2 tablespoons dry white wine
2 tablespoons Champagne vinegar or white wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
1/2 cup, chopped shallots
1 tablespoon fresh dill, chopped
1 tablespoon flat leaf parsley, minced
1 tablespoon chiffonade of basil
Bring a large pot of salted water to a boil. Drop in the potatoes and cook partially covered for 20 minutes or until just cooked through.
Meanwhile combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Slowly pour the olive oil in a continuous stream while whisking to make an emulsion.
Drain the potatoes in a colander and let rest until they are just cool enough to handle, make sure they are still warm otherwise they won’t absorb the dressing.
Cut the potatoes into approximately equal sizes either half or quarters and transfer to a large bowl.
Add the wine and as much dressing as you need and toss the potatoes gently.
Add the herbs and shallots and mix
Season to taste with extra salt.
Serve warm or at room temperature.