A lighter, no mayo version of Potato Salad. The fruity, slightly bitter taste of California Extra Virgin Olive Oil combined with herbs and spices makes for a flavorful dressing in this dish.
2 pounds small red potatoes, scrubbed and quartered
2 teaspoons Sutter Buttes Pink Himalayan Sea Salt
1/2 cup Sutter Buttes Tuscan Herb Dipping Sauce
1/4 cup lightly packed fresh flat-leaf parsley, roughly chopped
1/4 cup roughly chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon Sutter Buttes Cabernet with Garlic Mustard
In a large saucepan combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes. Gently drain potatoes and remove to a large bowl. Place bowl in refrigerator to cool 1-2 hours. Or place bowl in freezer for 30 minutes, stirring halfway through. In a small bowl, whisk together Tuscan Herb Dipping Sauce and Cabernet with Garlic Mustard. Add lemon juice and mix until thoroughly combined. Drizzle the potatoes with the Tuscan Herb dressing and mix well. Let the potatoes rest for ten minutes, tossing every few minutes. This will allow the potatoes to absorb the flavors of the dressing. Add the chopped parsley and green onion and toss to combine. Can be served immediately or made up to 2 days ahead and stored in a covered container in the refrigerator.
*For an extra kick of flavor, stir in cooked chopped bacon right before serving.