Tangy Herbed Potato Salad

This potato salad has so much flavor because the roasted potatoes are soaked in a tangy vinegar dressing. You can make it with or without mayo and sour cream if you want something lighter or a good picnic dish that doesn't need refrigeration.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 people

Ingredients

3 pounds petite potatoes Yukon Gold, Red, Purple or mixed
½ cup olive oil divided
1 tablespoon butter room temperature
salt and pepper
1 cup mixed herbs finely chopped such as dill, cilantro, basil, rosemary, parsley and thyme
1/3 cup red wine vinegar
2 tablespoons mayonnaise preferably Hellmann’s (optional)
2 tablespoons sour cream optional

Instructions

Preheat oven to 400 degrees and cover two baking sheets with parchment paper.
Pierce each potato with a sharp knife so it does not explode in the microwave. Microwave all the potatoes for ten minutes.
While the potatoes are cooking, put 2 tablespoons of olive oil and the butter in a large bowl. Remove the potatoes from the microwave, cut them in half and toss them in the olive and butter mixture. Season with salt and pepper.
Place the potatoes, skin side up on the baking pans and set the bowl aside. Place in the oven and cook them for 25 minutes until they are roasted and brown but not overcooked. They should hold their shape.
While the potatoes are baking, put the remainder of the olive oil, herbs, vinegar, and salt and pepper back in the same bowl and mix well.
Remove the potatoes from the oven and immediately put them in the oil and herb mixture. Toss them with the dressing and let cool. You can serve the potato salad warm or at room temperature.
If you would like a creamy potato salad, add the mayonnaise and sour cream to the mixture in the bowl after it has cooled slightly, about 15 minutes. It is best to serve this as soon as possible so that it will have a great flavor and texture.