Summertime Red Potato Salad
- 2 pounds small red potatoes
- 2 tablespoons salt
- ¼ cup red wine vinegar
½ teaspoon Morton & Bassett Garlic Powder
- 1 teaspoon Morton & Bassett Chives
- ½ teaspoon Morton & Bassett Ground Hot Mustard
1 teaspoon Morton & Bassett Brown Mustard Seed
1 teaspoon Morton & Bassett Dill Weed
1 teaspoon Morton & Bassett Fine Ground Black Pepper
- ⅓ cup olive oil
- 1 small bunch basil, chopped
- 1 shallot, thinly sliced
- 6 dill pickle spears, chopped
Cut potatoes into small wedges. Set sliced potatoes in a bowl of cold water as you go. When all potatoes are cut, drain water and place potatoes in a pot with fresh cold water and salt, enough to cover the potatoes. Place over medium high heat and simmer the potatoes until they are tender, about 10-15 minutes. Potatoes should not be mushy. Drain and set aside.
In a small bowl, combine red wine vinegar, M&B Garlic Powder, M&B Chives, M&B Ground Hot Mustard, M&B Brown Mustard Seed, M&B Dill Weed, M&B Fine Ground Black Pepper, and olive oil. Mix to combine.
In a medium sized bowl, add basil, shallot, and dill pickles. When potatoes have cooled, combine potatoes, herb mixture, and dressing in a large bowl. Mix until dressing has saturated all the ingredients. Serve in a shallow bowl.