- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 ( 1.5 lb.) pkg. Melissa's Red, White and Blue Potatoes
- 4 tablespoons Cider vinegar
- Salt to taste
- Pepper to taste
- 1 cup Mixed Herbs coarsely chopped
- 1 1/2 Shallots coarsely chopped
- 1 clove Organic Garlic coarsely chopped
- 1/4 cup Extra Virgin Olive Oil
- 1/2 teaspoon Organic Lemon grated zest
Directions
Cover potatoes with salted cold water by 1-inch, and then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.) Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, in a food processor pulse mixed herbs, shallots, garlic until finely chopped. Add oil, zest and remaining 3 tablespoons vinegar in a food processor until finely chopped.
Toss potatoes with herb dressing.
