Herbed potato salad
Recipe by Chris Ice
2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed
1/3 cup olive oil
1/3 cup finely chopped shallot (from about 1 medium shallot)
3 tablespoons champagne vinegar
1 tablespoon Dijon mustard
2 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh tarragon or dill leaves, or a combination
Prep. Time → 40 min
Cook Time → 30 min
1. Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.
2. When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.
3. Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature.
side dishes June 17, 2013 16:28
Author chow.com/recipes/30737-her...
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