2 pounds small New or Russet potatoes chopped to desired size
1/2 cup mayonnaise
1 tablespoon chopped fresh basil or dill
1 teaspoon stone-ground mustard
1/4 teaspoon fresh lemon juice
1/2 teaspoon white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Fresh basil or dill, for garnish
Remove the potatoes after 15 minutes at low boil or until tender and let cool.
In a large bowl, combine the mayonnaise, basil, mustard, lemon juice, white wine vinegar, olive oil, salt and pepper.
Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.
You can use roasted or boiled potatoes for the salad.
Here’s the recipe if you choose to roast:
In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.