Potato Salad with Fresh Herbs

Potato Salad with Fresh Herbs
  • 6 portions
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • 2 lb
    (1 kg)

    various small potatoes (red, yellow, white), unpeeled

  • 2

    green onions, sliced very thin

  • 2

    stalks celery, sliced very thin

  • 1/4 cup
    (60 mL)

    shaved aged cheddar

  • 1 Tbsp.
    (15 mL)

    Irresistibles balsamic vinegar

  • 3 Tbsp.
    (45 mL)

    Irresistibles extra virgin olive oil

  • 1 tsp.
    (5 mL)

    Irresistibles Dijon mustard

  • 1 Tbsp.
    (15 mL)

    mixed minced herbs (basil, parsley and chives)

  • salt and fresh ground pepper to taste

Preparation

Put whole potatoes in a pot of salted water, bring to a boil, cover and cook over medium heat for 20 minutes or until tender.

Drain and transfer to a wire rack or plate.

Prick potatoes to let steam escape, and cool.

Cut potatoes in four and put in a large salad bowl with sliced green onions and celery and shaved cheese.

Combine dressing ingredients in a watertight container and shake to emulsify.

Season and pour over potato salad.

Mix gently and serve.

To keep the pot of potatoes from boiling over, add oil to cooking water.

Source: Chef Caroline McCann

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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