Fresh Spring Herb & Potato Salad By Chef Lauren Chandler
Herbs come on strong in the springtime, and they’re the perfect way to liven up dishes. While herbs with woody stems like thyme and rosemary can be overpowering, there’s really no such thing as too much when it comes to delicate leafy herbs like the ones in this recipe. With herbs like dill, chervil, and cilantro, you can even mix in the very tender stems.
Ingredients:
- 2 pounds small young waxy potatoes (for example, Fingerling, Russian Banana, Rose Finn Apple) 1/4 cup olive oil
- 1 Tablespoon red-wine vinegar
- 1 Tablespoon 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)
- Salt and freshly ground black pepper
Method:
Chop the potatoes into bite-size pieces and place in a large 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 piercing into them with a paring 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. It may look like a lot of dressing, but it will absorb.
Once cool, fold in the herbs. 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.
t works equally well with beets, turnips, radishes and other spring vegetables instead of potatoes!
