I made a dynamite potato salad for supper tonight. Served warm, it was a delight to the taste buds, and made up the main portion of my supper (I had a lot of steak left over).
The key to this salad is to use fresh herbs. They have a brighter taste than their dried counterparts and make the salad really dance on the tongue.
Herbed Potato Salad
56 ounces golf-ball sized red or white potatoes, scrubbed
1/3 cup good olive oil
1/3 cup finely diced shallots
3 tablespoons sherry or champagne vinegar
1 tablespoon Dijon mustard
1 teaspoon of kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill
3 tablespoons finely chopped fresh tarragon
Place the potatoes in a large pan filled with heavily salted water. I used 1/4 cup of salt to 3 quarts of water. If the water is well salted enough, you won’t need to add more salt at the end. Bring the potatoes to a boil over high heat. Lower heat to medium and boil for about 15 minutes, until a paring knife can be easily inserted into the potatoes.
While the potatoes are being boiled, whisk the oil, shallots, vinegar, mustard, salt, and pepper in a non-reactive bowl and set aside.
When the potatoes are ready, drain them and layer in a single layer on a baking sheet. Set aside until cool enough to handle, but still warm, 15 to 20 minutes. Slice the potatoes into half in rounds and put in a large bowl.
Pour the vinaigrette and herbs over the potatoes and toss to combine. Taste and season with additional salt and pepper as needed.
I really loved this potato salad, which has a great contract between the acid of the vinegar and the brightness of the fresh herbs. It’s especially good still warm.