Small Batch Red Skinned Potato Salad
This small batch potato salad is made with flavorful red skinned potatoes and a creamy, vibrant dressing. It’s a scaled down version of a traditional summer side dish that pairs well with all your favorite summer meals.
Servings: 4 servings
Ingredients
- 1 pound red-skinned potatoes chopped
- ¼ cup sweet yellow onion minced
- 2 tbsp olive oil mayonaise
- ½ tbsp champagne vineger
- ½ tsp dijon mustard
- ¼ tsp dried tarragon
- ⅛ tsp dried oregano
- salt & pepper to taste
Instructions
- Chop + boil the potatoes. Chop the potatoes into quarters (or eighths if they are large). Bring a large pot of water to a boil. Add some salt and the chopped potatoes. Boil about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
- Make the dressing. Mix the mayonnaise and vingear togther in a small bowl until smooth. Add the tarragon oregano, salt & pepper. Mix again until everything is incorporated.
- Assemble the salad. Add the potatoes and onions to a large bowl. Pour the dressing over the potatoes and mix until everything is coated. Chill in the refrigerator for at least an hour before serving.