Potato Salad with Fresh Herbs
When fresh, young new potatoes are available and my garden parsley and tarragon are in abundance I like to make this salad. Slicing the potatoes means that your potatoes will cook and cool quickly and because the dressing is simply olive oil, white wine vinegar, Dijon mustard and garlic, it is an easy and quick to make recipe. The addition of the fresh flavours of tarragon, parsley and minced shallots adds some complex flavours which make this salad unique and will have you reaching for more.
Equipment
- 1 8-litre pot
- 1 cutting board
- garlic press
Ingredients
- 2 pounds potatoes rinsed, unpeeled, sliced ¼ inch thin
- 1 tbsp salt
For the dressing:
- ¼ cup olive oil
- 1½ tbsp white wine vinegar
- 2 tsp Dijon mustard
- ½ tsp ground black pepper
- 1 clove garlic blanched in the boiling potato water and then minced
- 2 tbsp potato cooking water
Topping:
- 1½ tbsp parsley minced
- 1 tbsp tarragon minced
- 1 small shallot minced
- optional: tablespoon chopped fresh chives
Instructions
- Add the sliced potatoes to the 8-litre pot and cover with cold water. Add the salt and bring to a boil. Reduce to medium heat and simmer for 5 minutes.
- While the potatoes are cooking, add the garlic clove, and boil for 30 seconds. Remove and reserve for the dressing.
- Whisk together the ingredients of the the dressing in a small bowl.
- When the potatoes are done, remove ¼ cup of the potato cooking water. Add two tablespoons of this water to the dressing.
- Strain the potatoes and then spread them out on a rimmed baking sheet. Drizzle the dressing over the potatoes and let them cool, dressed, for 10 minutes.
- Add the dressed potatoes to a large bowl. Top with the herbs and shallot, toss to coat, and serve.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1210mgPotassium: 737mgFiber: 3gSugar: 2gVitamin A: 146IUVitamin C: 15mgCalcium: 34mgIron: 2mg
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