Tangy Herb Potato Salad (No Mayo)

Ingredients

For the Dressing:

  • 1/2 cup flat-leaf parsley, chopped

  • 3 scallions, chopped

  • 6 anchovies, finely chopped

  • 1/3 cup olive oil

  • 2 Tbsp red wine vinegar

  • 1 tsp Dijon mustard

  • 1 tsp fresh lemon juice or zest

  • 1/2 tsp tarragon (optional: substitute with 1 tablespoon fresh tarragon, chopped)

  • 3 drops Tabasco sauce

  • 3 crushed garlic cloves

  • Pinch of grated nutmeg

  • Salt and white pepper to taste

For the Salad:

  • 2 pounds baby or small multi-colored potatoes (or red or yellow, if preferred)

  • Salt (for boiling)

  • Fresh herbs for garnish (optional; try chopped chives or additional parsley)

Instructions

  1. Boil the Potatoes: Rinse the potatoes and leave the skins on. 

    1. Place them in a large pot and cover with cold, salted water.

    2. Bring to a boil, then reduce to a simmer. 

    3. Cook for 10-15 minutes, or until the potatoes are fork-tender but not falling apart.

    4. Drain the potatoes and let them cool slightly.

  2. Prepare the Dressing: While the potatoes cook, combine the parsley, scallions, anchovies, olive oil, red wine vinegar, Dijon mustard, lemon juice or zest, tarragon, Tabasco sauce, garlic, and nutmeg in a bowl. Whisk until well mixed. Season with salt and white pepper to taste.

  3. Cut and Toss the Potatoes: Once the potatoes are cool enough to handle, cut them into halves or quarters, depending on their size, for bite-sized pieces.

    1. While the potatoes are still slightly warm, toss them with half of the dressing to allow the flavors to absorb.

  4. Assemble and Serve: Once the potatoes are at room temperature, add the remaining dressing and gently toss until everything is well-coated.

    1. Taste and adjust seasoning as needed.

    2. Transfer to a serving bowl and garnish with fresh herbs like chopped chives or parsley, if desired.