SUMMER HERB POTATO SALAD

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Summer Herb Potato Salad image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 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

Steps:

  • 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.
  • Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
  • Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.

Nutrition Facts : Calories 125 g, Fiber 2 g, Protein 2 g, Sodium 140 g

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