Recipe courtesy of Young Sun Huh

Herbed Potato Salad

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.
  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.