Savory Herbed Potato Salad
This is my go-to summer potato salad. It has no mayonnaise, which makes it a little less scary to take on a summer picnic, and takes full advantage of all the herbs growing in our garden. It is very flavorful, and everyone seems to love it. Make it a day ahead of time, and it will only get better. Use your imagination with the herbs and any other add-ons, like sunflower seeds, pine nuts, Kalamata olives or golden raisins for a little variety.
- 3 pounds red potatoes
- ¼ small red onion, chopped or thinly sliced
- 3-4 scallions, sliced
- 3-4 tablespoons fresh parsley, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons fresh basil, chopped
- ¼ cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1 teaspoon kosher salt
- ½ teaspoon ground fresh pepper
- Rinse potatoes and put in a large pot. Cover with water, and bring to a boil. Boil potatoes with skin on until just done (easily pierced with a knife or fork). This should take 15 to 25 minutes depending on the size of the potatoes. Overcooking will make the potatoes mushy.
- While potatoes are cooking, cut up all onion and fresh herbs, and whisk together oil, mustard, vinegar, shallots and salt and pepper to make the dressing.
- When potatoes are done, rinse with cold water and cut into bite-sized pieces. I leave the skin on. Put in a large bowl. Pour dressing mixture over potatoes and toss until potatoes are covered. Add onions and fresh herbs, and toss together. You can add more herbs and salt and pepper to taste. If you can, refrigerate for a few hours or overnight to let the flavors meld.