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Fresh Herb and Potato Salad
A creamy, classic potato salad made with simple ingredients and fresh flavor. Perfect for picnics, barbecues, or as an easy, crowd-pleasing side dish.
Prep:
15 minutes
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Cook:
12 minutes
4-6 servings
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Easy
Ingredients
2 pounds small young waxy potatoes (for example, Russian Banana, Rose Finn Apple, or fingerling)
¼ cup olive oil
1 TBSP red-wine vinegar
1 TBSP Dijon mustard
1 large shallot, minced (around ¼ cup)
1 cup roughly chopped fresh leafy herbs (for example, parsley, tarragon, cilantro, basil, chervil, dill, mint, chive)
Sea salt and freshly ground black pepper
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Chop the potatoes into bite-size pieces and place in a pot of cold water. There should be at least 3 inches of water above the potatoes. Add 1 Tablespoon of salt, bring to a boil, and then reduce to a simmer and cook for 8-12 minutes, until the potatoes are tender. Test by removing a couple of pieces at 8 minutes and slicing into them with a pairing knife. The knife should go through easily.
- While the potatoes are cooking, in a small bowl, whisk together the olive oil, vinegar, mustard, and shallot.
- Drain the potatoes, and place them on a sheet tray. While still hot, gently toss the potatoes with the dressing plus salt and pepper to coat, and distribute in an even layer to hasten cooling. Once cool, fold in the herbs. It may look like a lot of dressing, but it will absorb. Taste and re-season, adding more vinegar if it needs brightening. Don’t be shy about using a lot of salt and pepper – this dish benefits from it.
- Store for up to four days in an airtight container in the refrigerator.
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Nutritional Info
Storage
Store for up to four days in an airtight container in the refrigerator.
Notes
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