Baby Dutch Potato Salad
I'll bet you won't miss the mayonnaise with this delicious baby Dutch potato salad! The secret is to pour the dressing with the warm new potatoes so that they absorb all the delicious flavors. This gives you a delicious fresh salad with tasty herbs and lots of flavors. Delicious as a side dish at your next summer BBQ or picnic.
Ingredients
- 2½ pounds Golden Yellow potatoes
- 3 tablespoons white wine vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper ground
- ½ cup olive oil extra virgin
- 10 stalks chives in small slices
- 10 stems parsley in small slices
Ingredients you need per step are listed below the step in Italic
Instructions
- Wash the potatoes and clean them.2½ pounds Golden Yellow potatoes
- Put the potatoes in a large saucepan with water (make sure the potatoes are below water level).
- Bring the potatoes to a boil and let them simmer for 15 minutes.
- Drain the potatoes and let them stand for five to ten minutes until you can touch them with your hands.
- Cut the potatoes in half and place them in a bowl.
- Combine the vinegar, mustard, and olive oil in a second bowl. Mix into a dressing and bring that to taste with salt and pepper.3 tablespoons white wine vinegar, 1 tablespoon mustard, 1 teaspoon salt, ½ cup olive oil, ⅛ teaspoon ground black pepper
- Pour the dressing over the (still hot) potatoes and mix well.
- Let the salad, covered with plastic wrap, cool in the refrigerator (for at least 1 hour).
- Before serving, toss the herbs with the potato salad.10 stalks chives, 10 stems parsley
NOTES
1. - Potatoes
Use Golden yellow potatoes (Baby Gold Potatoes). New potatoes or baby red potatoes will also do. By cooling your baby potatoes for 5 to 10 minutes before cutting them, they become dry on the outside. So your potatoes won't become moist. And, of course, this is better for your fingers (otherwise, you'll be burning them for sure).
2. - Dressing
By adding the dressing to the warm new potatoes, they will absorb the flavors better.
3. - Herbs
Add the fresh herbs before serving. That way, your salad will stay and look fresh. These greens will make this Dutch potato salad even better. You could also substitute them with dill, rosemary, or thyme.
4. - Storage
- In advance - This salad can be prepared in advance. Cook the new potatoes up to 2 days ahead and add the dressing. Cover with plastic foil and store in the refrigerator. Add the fresh herbs before serving.
- Refrigerator - You can store the Dutch baby potato salad in the fridge for up to 3 days.
- Freezer - You can also freeze the baby potato salad. The structure will be slightly different due to the freezing, but the flavors will still be amazing. Put the potatoes in a freezer box and cover it with a lid. That way, you can freeze your salad for up to 3 months. Make sure you take the potato salad out of the freezer a day before serving. You can't heat it, so let it thaw in the refrigerator.
Nutrition
Calories: 317kcal | Carbohydrates: 29g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Sodium: 428mg | Fiber: 4g | Sugar: 1g | Vitamin A: 213IU | Vitamin C: 36mg | Iron: 2mg
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