Classic French potato salad
Uncooked Yukon gold potato(es)
1½ pound(s), 6 (1/4-pound), peeled
⅓ cup(s), or up to 1/2 cup parsley, dill, and basil, chopped
2 medium, finely chopped
⅓ cup(s), (1 large), finely chopped
Extra virgin olive oil
¼ tsp, or to taste
- Combine potatoes with enough salted water to cover by 1 inch in medium saucepan and bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Drain and let cool about 5 minutes. Cut potatoes into 3/4-inch chunks and transfer to serving bowl.
- Sprinkle vinegar over warm potatoes and gently toss to coat. Let stand 5 minutes, tossing once or twice. Add herbs, scallions, shallot, oil, salt, and pepper and gently toss until mixed well. Let stand about 10 minutes. Serve warm or at room temperature.
- Per serving: generous 3/4 cup