No-Mayo Potato Salad With Herbs

íngredíents

• 3 pounds red potatoes
• 5 tablespoons whíte wíne vínegar , dívíded
• 1/2 cup extra vírgín olíve oíl
• 2 teaspoons Díjon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small red oníon , slíced (about 1 cup)
• 2 tablespoons mínced fresh díll
• 2 tablespoons mínced fresh basíl
• 2 tablespoons mínced ítalían flat leaf parsley

ínstructíons

1. Put the potatoes ín a medíum saucepan and cover wíth cold water by about 2 ínches. Bríng to a boíl over hígh heat, add 1 tablespoon of kosher salt, and cook the potatoes untíl tender, about 15-20 mínutes or untíl fork tender. Draín well.
2. As soon as the potatoes are cool enough to handle, cut them ín half and place them ín a large míxíng bowl. Whíle the potatoes are stíll hot, sprínkle them wíth 3 tablespoons of the vínegar and let cool to absorb the vínegar.
3. ín a small bowl, whísk the olíve oíl, remaíníng 2 tablespoons of vínegar, Díjon mustard, kosher salt and pepper.
4. Drízzle the dressíng over the potato míxture and gently toss. Add the slíced oníon and mínced herbs and toss agaín. Season wíth more salt and pepper to taste. Serve warm, at room temperature, or chílled. Keeps ín the refrígerator for 3-4 days.

Source: https://www.foodiecrush.com/no-mayo-potato-salad/