Blueberry Vinaigrette Herb Potato Salad
10-15 Fingerling Potatoes or 4 Medium Sized Regular Potatoes
¼ Cup Blueberry Vinaigrette
2 Tablespoon Chopped Parsley
1 teaspoon Dried Dill
¼ teaspoon Lemon Zest
¼ Cup Chopped Cilantro
2 Tablespoons Diced Green Onion
Pinch Chili Powder or Cayenne Pepper (optional)
Cook the unpeeled potatoes in boiling, salted water for 15-20 minutes. Potatoes should be done, but not over cooked. Drain. When the potatoes are cool enough to handle, break (or cut) into bite sized pieces into a large mixing bowl. Pour the Blueberry Vinaigrette over potatoes. Add parsley, dill, lemon zest, cilantro, green onion, and chili powder. Season with salt and pepper and toss gently to combine. Let stand 30 minutes. Chill before serving. Makes 2-4 servings.
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