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Salad
4 servings
30 minutes
15 minutes
Melissa’s Corporate Chefs
1 ( 1.5 lb.) pkg. Melissa's Red, White and Blue Potatoes
4 tablespoons cider vinegar
Salt to taste
Pepper to taste
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
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.
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