Herbes de Provence Picnic Potato Salad
A potato salad built for potlucks, picnics and lake days. No mayo, just tender little potatoes soaked in a bright honey Dijon vinaigrette with herbes de Provence.
A potato salad built for potlucks, picnics and lake days. No mayo, just tender little potatoes soaked in a bright honey Dijon vinaigrette with herbes de Provence.
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Why this pairing works
Warm potatoes soak up dressing like a sponge, so they're flavored all the way through. The lavender in herbes de Provence tastes savory next to thyme and rosemary, and a touch of honey rounds out the vinegar.
Serves 8 Prep 15 min Cook 15 min
Ingredients
- 2 1/2 lb baby potatoes, halved
- 1/3 cup olive oil
- 3 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 tsp Lavender Wildflower Honey
- 1 1/2 tsp Herbes de Provence with Lavender
- Lavender Salt Grinder, to taste
- Lavender Garlic Pepper Grinder, to taste
- 4 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
Directions
- Cover the potatoes with cold, well-salted water. Bring to a boil and simmer until a knife slides in easily, 12 to 15 minutes. Drain.
- While the potatoes cook, whisk the olive oil, vinegar, Dijon, honey and herbes de Provence in a large bowl. Season with Lavender Salt and Garlic Pepper.
- Add the hot potatoes to the dressing and toss gently. Let them sit 10 minutes to soak it up.
- Fold in the green onions and parsley. Serve warm, at room temperature or chilled.
Make it your own
- Add crumbled bacon and chopped hard-boiled eggs.
- Toss in halved cherry tomatoes and green beans for a heartier side.
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