Rustic Herbed Potato Salad
Forget the heavy, mayonnaise-laden versions that turn gluey in the heat. This style is about clean brightness, relying on the contrast between earthy, tender tubers and a sharp, herb-heavy dressing.
Mind the temperature of the starch.
Use waxy potatoes like Yukon Gold or red bliss; they hold their shape under the knife and won't turn into mash when you toss them.
- large heavy-bottomed pot
- colander
- mixing bowl
- sharp chef's knife
What goes in.
- 2.5 lbYukon Gold potatoes, scrubbed
- 1/2 cupextra virgin olive oil
- 3 tbspapple cider or white wine vinegar
- 1 tbspDijon mustard
- 1/2 cupfresh flat-leaf parsley, chopped
- 1/4 cupfresh chives, sliced thin
- 2 tbspfresh tarragon or dill, minced
- 1shallot, minced
- to tastekosher salt and cracked black pepper
Seasoning from the inside out
By dressing the potatoes while they are hot, the vinegar and oil penetrate the surface pores. If you wait until they are cold, the dressing will slide right off.
The method.
Boil the potatoes
Place whole potatoes in the pot and cover with cold water by two inches. Add a generous handful of salt. Bring to a boil, then lower to a simmer until a paring knife slides in and out with no resistance, about 20 minutes.
Prep the dressing
Whisk the vinegar, mustard, shallot, salt, and pepper in your serving bowl until smooth. Slowly drizzle in the oil while whisking constantly to create a tight emulsion.
Cube and toss
Drain the potatoes and let them steam dry in the colander for 2 minutes. Cut them into bite-sized chunks while they are still hot, then drop them directly into the bowl with the dressing and toss gently.
Finish with herbs
Let the potatoes sit in the dressing for at least 15 minutes. Fold in the fresh herbs only right before serving so they stay bright green and crisp.
Other turns to take.
Smoky Variation
Add a teaspoon of smoked paprika to the dressing and replace half the parsley with chopped cilantro.
Crunchy Addition
Toss in half a cup of thinly sliced radishes or celery just before serving to add a sharp, watery snap.
When it doesn't go to plan.
Do not peel the potatoes. The skin provides a necessary textural contrast and holds the wedges together.
If the dressing looks broken, add a teaspoon of hot water and whisk vigorously; it will pull back together.
Taste the potatoes while they are warm. If they taste flat, add more salt; the potatoes absorb much more seasoning than you expect.
The ones that keep coming up.
Can I make this a day ahead?
The flavor improves, but the herbs will lose their color. Keep the dressing and potatoes combined in the fridge, but stir in fresh herbs immediately before you set it on the table.
Why did my potatoes fall apart?
You likely boiled them too rapidly or chose a high-starch potato like a Russet. Stick to waxy varieties and keep the water at a gentle simmer, not a rolling boil.
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