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Summer Herb Potato Salad

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Summer Herb Potato Salad

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

Ingredients

Serves 8

  • 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

Directions

  1. Place potatoes in a saucepan, and cov��er 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 un��til emulsified. Add herbs and pepper.
  3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
From Martha Stewart Living, June 2007

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