Garlic & Herb Potato Salad

Ingredients:

• 3 lbs. red potatoes
• 3 Tablespoons Champagne White Wine Vinegar
• ½ cup Garlic Premium Olive Oil, divided
• 2 Tablespoons Amber Beer Mustard
• 2 Tablespoons Backyard Spice Blend
• ½ medium red onion, diced or sliced
• 3 Tablespoons fresh dill
• 2 Tablespoons flat leaf parsley

Instructions:

• Wash the potatoes and place in a medium saucepan. Fill the saucepan with cold water until the potatoes are covered plus about 2 inches. Bring the pan to a boil over high heat, add 1 tablespoon of salt and cook the potatoes until tender, about 15-20 minutes.
• As the potatoes cook, thinly slice the red onion until you have approximately one cup. Wash and mince the fresh herbs.
• When the potatoes are fork tender, drain them. As soon as they are cool enough to handle, cut them in half and place them in a large mixing bowl. While they are still warm, drizzle 3 tablespoons of oil over the potatoes and let them cool further.
• In a small bowl, whisk together the remaining 5 tablespoons olive oil, 3 tablespoons vinegar, Dijon mustard and spice blend. Drizzle the dressing over the potatoes and toss gently. Add the diced/sliced onion and minced herbs and toss again. Season with more spice blend to taste.