When chopping the herbs, just run your knife over them a few times. The large pieces of herbs are not only visually appealing, but lend some texture to the salad. Blanched asparagus or string beans make great additions to this salad. Tuna works well, too, and turns this side salad into a no-fuss summertime meal.
Recipe courtesy of Young Sun Huh
Herbed Potato Salad
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 4 teaspoons champagne vinegar
  • 2 large eggs
  • 2 pounds baby red potatoes, sliced into 1/4-inch rounds
  • Kosher salt
  • 1 tablespoon diced shallot
  • 2 teaspoons Dijon mustard
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 2 tablespoons capers, rinsed, drained and roughly chopped
  • Freshly ground black pepper 
  • 1/4 cup picked fresh dill leaves, roughly chopped
  • 1/4 cup picked fresh parsley leaves, roughly chopped
  • 1/4 cup picked fresh tarragon leaves, roughly chopped

Directions

Fill a small pot with water and bring to a boil. Carefully add the eggs to the water with a slotted spoon. Simmer gently for 13 minutes. Transfer the eggs to a bowl of ice water. When cool enough to handle, peel the eggs and dice into 1/4-inch pieces. Set aside. 

Put the potato slices in a medium saucepan and cover with cold water by 2 inches. Salt the water heavily. It should taste like seawater. Bring to a boil and then lower to a simmer. Simmer until the potatoes are just cooked through and easily pierced with a knife, about 10 minutes. 

While the potatoes are cooking, combine the vinegar and shallots in a large bowl. Let sit for 5 minutes. Whisk in the mustard and then slowly drip in the vegetable oil and then the olive oil while continuing to whisk. Add the chopped capers to the dressing. Season with salt and pepper. 

Drain the potatoes and while still warm and add directly to the bowl of dressing. Toss and season with salt and pepper. Let the potatoes come to room temperature before adding the dill, parsley, tarragon and chopped egg. Toss again and serve.

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Tyler Florence

Potato and Pickle Salad

Recipe courtesy of Wayne Harley Brachman

Mustard Seed Potato Salad

Recipe courtesy of Tanya Holland

Veronica's Potato Salad

Recipe courtesy of Giada De Laurentiis

Baked Potato Salad

Recipe courtesy of Alex Guarnaschelli

Creamy Cobb Potato Salad

Recipe courtesy of Young Sun Huh

Elizabeth's Potato Salad

Recipe courtesy of David Page

Classic Southern Potato Salad

Recipe courtesy of Kevin Gillespie

Classic Potato Salad

Recipe courtesy of Martha Stewart

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here