Herbed Potato Salad with Avocado Dressing

Summer is here!!  Who is ready for some potato salad? Me, me, me!!  

Well, here is an awesome recipe for a potato salad with lots of herbs covered in a garlicy creamy avocado dressing!  It's so good!  Even better the next day!

Cut and boil 2 lbs of red-skinned potatoes.  I used baby potatoes.  Once they are a bit less than fork tender, drain the potatoes and place them back into the pot.  While they are still hot, sprinkle on a good dash of salt (1/2 tsp or so) and 4 tbsp of rice vinegar.  Mix the potatoes around and let them come to room temperature while they absorb the vinegar.

Next you can make the dressing.  I used my min-Cuisinart food processor.  It's great for making small batches of dressing.

To make the dressing, simply add 1/2 of an avocado, 2 tbsp rice vinegar, the juice of 1/2 a lemon, 2 tsp of dijon mustard, 1 clove of garlic and a handful of italian parsley into the bowl of the processor.

Whirl it around for a few seconds until it is nice and creamy and the garlic and parsley are finely chopped.

Pour the dressing onto the potatoes.  They can be slightly warm -- it will help them absorb more flavour.

Chop up a large handful of fresh herbs.  I used a mixture of parsley, tarragon, thyme, and basil.

Mix it all together -- taste for salt and add more, if needed.  Put the potato salad in the fridge for at least 3 hrs before serving to allow the flavours to meld together.

Serve and Enjoy!!

Herbed Potato Salad with Avocado Dressing

2 lbs of red potatoes, cut and boiled
3-4 tbsp rice vinegar
salt
Fresh herbs (parsley, thyme, tarragon, dill, basil)

Dressing:
1/2 avocado
2 tbsp rice vinegar
Juice of 1/2 a lemon
2 tsp dijon mustard
1 clove of garlic
Handful of parsley

Boil the potatoes until they are almost fork tender.  Drain and place back into the pot.  Add the rice vinegar and salt to the warm potatoes and set aside.

To make the dressing, combine all ingredients in a food processor and whirl until smooth.  Add the dressing to the warm potatoes and stir to combine.

Chop up a handful of your favorite fresh herbs.  I used parsley, basil, thyme and tarragon.  Dill would be a great addition.  Add the herbs to the potatoes and mix to combine.

Refrigerate for at least 3 hours, or overnight before serving.  Enjoy!