From the June/July 2015 issue
Serves 4


  • 2 lb red organic potatoes, scrubbed and sliced into
  • 1/4-inch thick rounds
  • 3 TBSP extra virgin olive oil
  • 2 TBSP red wine vinegar
  • 2 TBSP finely chopped flat-leaf parsley
  • 2 TBSP finely chopped chives
  • 1 medium shallots, finely chopped
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp finely chopped fresh oregano
  • Sea salt and black pepper, to taste


  1. Cover the potatoes with cold water in a large pot and bring to a boil over high heat.
  2. Reduce the heat to medium-low and cook until potatoes are just tender when pierced with a knife, 8–10 minutes.
  3. Drain the potatoes well and transfer to a large mixing bowl.
  4. In a medium bowl, whisk together the olive oil, vinegar, parsley, chives, shallot, mustard, garlic powder and oregano.
  5. Pour the dressing over the hot potatoes and toss gently to coat.
  6. Season to taste with salt and pepper.
  7. Allow the salad to sit at room temperature until cool, about 20 minutes before serving. The salad can be refrigerated for up to 1 day.