Fresh Spring Herb + Potato Salad
Serves 4 – 6

The potato salad I served you had caramelized onions instead of raw shallot and the herbs were dill and parsley. I also roasted small pieces of purple cauliflower florets, leaves and stems and mixed them in. his fresh and vibrant potato salad will make you rethink what potato salad can be. Great for a potluck, or as part of a Salade Niçoise alongside albacore tuna, eggs, and the season’s best veg (think green beans, beets, tomato).

2 pounds small young waxy potatoes (Russian Banana, Rose Finn Apple, Fingerling…)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 large shallot, minced (around ¼ cup)
1 cup roughly chopped leafy herbs (parsley, tarragon, cilantro, basil, chervil, dill, chive… 
Sea salt and freshly ground black pepper

1. Slice the potatoes into bite-sized pieces and place in a 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 then reduce to a simmer and cook for 8-12 minutes, until the potatoes are tender. Test by removing a couple pieces at 8 minutes, and slicing into them with a pairing knife. The knife should go through easily.

2. While the potatoes are cooking, in a small bowl, whisk together the olive oil, vinegar, mustard and shallot. 

3. 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 let cool in an even layer. Once cool, fold in the herbs. It will look like a lot of dressing, but it will absorb.

4. Store in an airtight container in the refrigerator for up to five days.