Danielle’s Herb Potato Salad

Here’s one of the dishes we made at the cooking class last night. It was perfect a perfect side to the Rosemary Garlic Roast Beef!

The Recipe – 

  • 1 1/2 lbs new potatoes, cut into small pieces
  • 1/2 cup fresh herbs (we used parsley, tarragon & chives)
  • 2 scallions, sliced
  • 2 T olive oil
  • 1 T whole grain mustard
  • 1 T red wine vinegar
  • salt & pepper to taste

Boil potatoes for about 15 minutes, or until tender. Drain.
Mix other ingredients together and toss with potatoes to combine. Chill and serve.

And, in case you have a few potatoes left over after trying this recipe, how ’bout something sweet? The recipe for Maine’s Needams (think homemade Mounds bar – yumm) featured on NPR’s Weekend Edition this past Sunday sounds delicious! You can listen to the story and check out the recipe HERE.

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