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    Fresh herbs are the key to this salad's bright flavors. Yield: 24 (1-cup) servings (party version) Prep time: 1 hour
Refrigeration time: 2+ hours
Difficulty Level: Moderate
   
 Bring a large (12-16 qt.) stockpot of salted water to boil. Meanwhile, scrub and cube potatoes. Boil potatoes until just tender but not mushy, 17-20 minutes. Drain, rinse well in cold water, drain again and pat dry with a clean kitchen towel. Place potatoes in a large glass or plastic container (4-5 gallon capacity) Whisk together the remaining ingredients in a medium bowl, pour over potatoes, and toss gently until the dressing is well distributed. Chill the salad for at least two hours to allow the flavors to develop. Adjust salt and pepper, if needed, just before serving.  Calories 291; Total Fat 13g; Saturated Fat 5g; Cholesterol 23mg; Sodium 96mg; Carbohydrates 38g; Dietary Fiber 4g; Sugars 3g; Protein 5g; Vitamin A 7% DV; Vitamin C 77% DV; Calcium 7% DV; Iron 10% DV |
  Food produced without antibiotics, added growth hormones or pesticides means better health and a cleaner environment.    |
