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Summer Potato Salad

Summer Potato Salad
Cook Time: 45 minutes


  • 1 1/2- 2 lbs. mixed red, purple, and yellow potatoes- halved or quartered (depending on size)
  • 4 or 5 scallions- chopped
  • 1 shallot- finely chopped
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh chives
  • 1 tbsp fresh oregano
  • 1 tbsp chopped fresh rosemary
  • Scant 1/8 cup red wine vinegar
  • 1 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 3 hard boiled eggs- sliced
  • Salt
  • Pepper


Boil potatoes for about 15 minutes or until fork tender. Drain the water and put the potatoes in the refrigerator until cold. In a large bowl put the chopped scallions, shallot, and fresh herbs. Whisk together both vinegars and the Dijon, season with salt and pepper. Add it to the herbs and whisk again to combine flavors. (Combining the vinegar with the thickener and seasonings first is the easiest way to make sure that they are evenly dispersed throughout the dressing for an even flavor. Slowly pour the oil into the vinegars while whisking constantly. (Adding the oil gradually while whisking steadily creates a thick, emulsified vinaigrette.) Pour the dressing over the potatoes and toss to coat. Taste and add salt and pepper if necessary. Lastly, top the potato salad with slices of boiled egg and gently fold together. If desired, put in the fridgefor at least 1 hour l before eating.

Emile Henry Products Used