Tricolor Potato Salad Recipe
This beautiful riff on traditional French-style potato salad lets the tricolor potatoes shine with loads of herbs and olive oil instead of heavy mayo.
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Ingredients
- 3 lb small (two-bite) potato medley (white, red and purple)
- 8 cups water
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 6 cloves garlic, very finely chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 10 green onions, thinly sliced
- 1/2 cup chopped fresh Italian (flat-leaf) parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 4 cups baby arugula
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