Balsamic Potato Salad with Summer Herbs

Rhea Yablon Kennedy


  • ½ cup extra virgin olive oil (or ¼ cup olive oil and ¼ cup flax seed oil, for a boost of Omega 3s)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic scapes or 2 medium cloves garlic, minced ¼ to ½ cup fresh herbs, chopped (depending on what’s in season, try basil, oregano, thyme, and/or rosemary)
  • 2 teaspoons salt, or to taste
  • Freshly ground black pepper, to taste
  • 2 lbs organic red potatoes (or other type of potato), unpeeled, cut into ¾” cubes
  • 2 tablespoons capers


  1. Set a medium-to-large pot of lightly salted water to boil.

  2. Combine all ingredients except the potatoes and capers to make a dressing. Whisk together and set aside to allow the flavors to meld.

  3. When water is boiling, add cubed potatoes. Boil for 5-10 minutes, or until potatoes are easily pierced with a fork but not mushy. Drain in colander, then pour back into the cooking pot. Add the dressing and capers and toss thoroughly with the potatoes. Refrigerate and allow to chill for a few hours or overnight. Taste and add salt and pepper if necessary before serving.

  4. Looking for something a little different? Try the Choose Your Own Adventure Potato Salad.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

Join our email list

Join us on Facebook