• Dish Type:

    Salad, Potato

  • Season:

    All Year

  • Prep Time:

    15 minutes

  • Cook Time:

    25 minutes

  • Serves:

    4

Ingredients

  • 1 lb. white potatoes
  • 1 lb. red potatoes
  • 2 Tbsp dry white wine
  • 2 Tbsp chicken stock
  • 3 Tbsp Fig Balsamic Vinegar
  • 1 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 4 Tbsp of Arbequina Extra Virgin Olive Oil
  • 1/2 cup of onion finely chopped
  • 2 Tbsp fresh dill
  • 2 Tbsp parsley chopped
  • 2 Tbsp fresh basil chopped

Instructions

  1. Boil red and white potatoes into a large pot with salted water for about 20-25 minutes.
  2. Drain potatoes well.
  3. Cut the potatoes in half or quarters and place them in a medium bowl.
  4. Toss gently with the wine and chicken stock.
  5. Mix all remaining ingredients until they combine well.
  6. Pour the mixture over the potatoes and toss to combine well.
  7. Taste and adjust seasonings.
  8. Serve.
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