No summer event is complete without a potato salad. Neither Danielle and I care for mayo-based ones, so I came up with this herb and vinegar potato salad. It's definitely bracing when first mixed, but that goes away after it's chilled in the fridge overnight and absorbed all of the vinaigrette. Be sure to garnish with wild abandon, that's what makes it look so enticing. Yields 6-8 servings.
- 1½ pounds baby yellow or fingerling potatoes
- Kosher salt
- Half bunch parsley
- Big bunch chives
- Bunch dill
- 2 cloves garlic
- ¼-½ cup sherry vinegar
- ¼-⅓ cup olive oil
- 1 teaspoon coarsely-ground pepper
- ½ teaspoon sugar
- 1½ teaspoon flaky sea salt
- Halve or quarter any large potatoes. The desired size is up to you, but you want them all roughly the same size. Add to a cold pot of heavily salted water and bring to a boil. Boil until tender but not falling apart, anywhere from 3 to 10 minutes.
- While the potatoes are boiling, finely mince the parsley, chives and dill. Finely mince or press the garlic. Put everything into a bowl large enough to hold and mix the potatoes.
- Stir the vinegar, oil, pepper, sugar and salt into the herbs and garlic. Taste for strength — if you like less vinegar flavor, use the lower amounts of the oil and vinegar, otherwise use the higher amounts. Adjust seasoning according to your taste.
- When the potatoes are done, drain well and toss with the vinegar and herbs while still hot. If making ahead of time, it will absorb all of the dressing as it sits.
- Garnish with lots of things: parsley, dill, scallions, lemon zest, pepper, and parmesan, for example.