I love a great potato salad! But, so often people assume that it has to smothered in mayonnaise or another fat, in order to taste good. But, when you’ve got a beautiful garden of fresh herbs at your fingertips, this couldn’t be further from the truth! The beauty of using fresh herbs is that you can play with the flavor combinations–depending on what’s in bloom at that moment. Here’s the version that I used for the one and only–the insatiable, Gael Greene!
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Garden Herb New Potato Salad
Ingredients
- 3 pounds small red-skinned new potatoes, well-scrubbed and trimmed
- 1/4 cup plus 2 tablespoons apple cider vinegar
- 1/4 cup plus 2 tablespoons cold-pressed extra-virgin olive oil
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup finely chopped celery
- 1 cup thinly sliced green onion, tender green tops included
- 1/4 cup chopped drained cornichons (French gherkins)
- 1/4 cup finely chopped fresh dill
- 2 tablespoons tablespoons finely chopped fresh tarragon
- 2 tablespoons tablespoons finely chopped fresh chives
- 2 tablespoons tablespoons finely chopped flat-leaf parsley
Instructions
- Set a steamer basket in a pot and add about 1 inch of water. Set the pot over medium heat and bring to a simmer. Halve the smaller potatoes; quarter the large ones. Add the potatoes to the steamer basket, cover the pot and cook just until tender, about 15 minutes.
- Transfer the potatoes to a large bowl. While they are still hot, drizzle them with the vinegar and then the oil. Add the salt and a generous grinding of pepper. Toss gently so that the potatoes stay intact. Add the celery, green onion, cornichons, dill, tarragon, chives and parsley and toss again. The salad is best when served still slightly warm, but it can be cooled and refrigerated overnight if necessary. Return it to room temperature before serving.
- Note: Chopped fennel bulb can replace some or all of the celery. In addition, mince a tablespoons or two of fennel fronds and add them to the salad along with the herbs.
