Herbed Potato Salad

Do you cringe at the meer mention of potato salad because it conjures up images of heavy mayonnaise laden caloric nightmares?  Or, do you fear the potato salad because said mayo laden food has been sitting out at the family picnic for who knows how long?  Fear no more, friends.  Fear no more.

Just say no to calorie bombs and food-poisoning threats.  This potato salad is none of that.  In fact, this potato salad's flavor actually comes through more when it's room-temperature rather than cold.  This is the potato salad of the 21st century.  Fresh and light yet still packed with pure flavor.  Use FRESH herbs in this dish and you'll thank me.  It's a winner.

Herbed Potato Salad

Ingredients

• 1 1/2 lb potatoes
• 2 Tbsp chicken or vegetable broth
• 1 Tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 3 Tbsp olive oil
• 2 scallions, finely chopped
• fresh dill, finely chopped
• parsley, finely chopped
• pepper, to taste
• salt, to taste
• garlic, minced (optional)
• fresh lemon juice (optional)

 Directions

1. Peel, wash and cut the potatoes in bit-size pieces. Boil them in lightly salted water until fork tender, about 8-10 minutes.  Take care not to overcook.
2. In a large bowl, combine 3 tbsp (extra virgin) olive oil with 1 tbsp white wine vinegar.  If desired, add a squeeze of fresh lemon juice for extra freshness and acidity.  Pour in 2 tbsp chicken or vegetable broth, 1/2 a tsp Dijon mustard, and garlic if desired then whisk away. The vinaigrette will become thicker. Add the finely chopped fresh dill and parsley to the vinaigrette and season with a pinch of salt and black pepper.
3. Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they’re still hot so they'll take on the flavors. Sprinkle the chopped scallions in there and let the potato salad cool off.  Serve at room temperature or cold by refrigerating until ready to serve. 

Source: Kayotic Kitchen