- 10 minutes
- 12 minutes
- 6 servings
Hold the mayo. This rustic potato salad is tossed with an herb-seasoned vinaigrette, making it a wise choice for al fresco summer dining. Use small, red-skinned potatoes, which are pretty, quick to prepare, and do not need to be peeled. Just scrub them well before cooking. Be sure the potatoes are still warm when you add the vinaigrette. They will absorb it better, which enhances the flavor of the dish.If you would like, experiment with the vinaigrette by adding or substituting other fresh herbs, such as thyme, chervil, basil, dill, or chives.
- Bring a medium pot of water to a boil over high heat. Stir in the pepper, salt, and bay leaf. Add the potatoes. When the water returns to a boil, reduce the heat to medium-high. Cover and cook for about 10 minutes or until the potatoes are just fork-tender.
- While potatoes are cooking, whisk together the vinaigrette ingredients in a small bowl. Taste and adjust the seasoning.
- When the potatoes are done, drain well and remove the bay leaf. Transfer the potatoes to a large bowl. Add the tomatoes, onion, and vinaigrette. Gently stir until evenly combined. Serve the salad warm or at room temperature.