Summer Herb Potato Salad

Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.

  • Servings: 8
Summer Herb Potato Salad

Source: Martha Stewart Living, June 2007


  • 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
  • 1/4 cup white-wine vinegar
  • 1 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh chervil leaves
  • 1/4 cup finely chopped fresh chives
  • 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
  • Freshly ground pepper, to taste


  1. Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.

  2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.

  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

Cook's Notes

Look for small, thin-skinned Yukon golds, which require no peeling.


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