Herb-Happy Potato Salad
Use whatever fresh soft herbs you have on hand to dress up a mustardy vinaigrette-based red-potato salad: dill, tarragon, parsley, chives, chervil, basil, cilantro, celery leaf or any combination. (OK, we know celery leaf is not an herb, but it acts like one!) We tossed in a few nigella seeds as well, to deliver an alluring micro-crunch (and nigella seeds are powerful anti-inflammatories, so we love them for that, too). Poppy seeds would do nicely in their place, or you can go seedless. This is a super-forgiving salad, really more a blueprint than a strict recipe. It’s a regular on our table. We wrote about it in a 2020 story about potato salads.
Serves 6.
Ingredients
1 1/2 pounds small red potatoes, scrubbed but not peeled
2 to 3 medium shallots (about 2 ounces), sliced thin, or 3 scallions (green and white parts), sliced thin
1 1/2 tablespoons red wine vinegar
1/2 teaspoon sea salt
2 teaspoons Dijon mustard
3 tablespoon extra virgin olive oil
Freshly ground black pepper
1 teaspoon nigella or poppy seeds (optional)
2/3 cup soft herbs, stems removed and discarded, including any combination of dill, tarragon, Italian parsley, chives, chervil, basil, cilantro and celery leaf divided
Instructions
1. Place the potatoes in saucepan and cover them with salted cold water. Bring to a boil, reduce heat to medium-high and boil until they’re tender through, about 15 to 20 minutes (or less for really tiny ones). Drain and set aside.
2. If you are using shallots, while the potatoes are boiling, place the shallots in a small bowl, cover with cold water and let them sit for 20; this takes away their sharpness. Drain well.
3. Once the potatoes are cool enough to handle, slice them about 1/2 inch thick and place them in a large bowl. Add the shallots or scallions.
4. Make the dressing: In a small bowl, whisk together the vinegar, salt and Dijon mustard. Whisk in the olive oil, then add the nigella or poppy seeds (if using) and a few good grinds of black pepper. Add the dressing to the potatoes and shallots or scallions and toss well; it’s OK if the potatoes get broken up a bit. Fold in half the herbs, then taste and adjust seasoning. (If the potato water was well salted, you probably won’t need additional salt.) Transfer to a serving dish and scatter the remaining herbs over.
Herb-Happy Potato Salad
Ingredients
- 1 1/2 pounds small red potatoes, scrubbed but not peeled
- 2 to 3 medium shallots (about 2 ounces), sliced thin, or 3 scallions (green and white parts), sliced thin
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
- 2 teaspoons Dijon mustard
- 3 tablespoon extra virgin olive oil
- Freshly ground black pepper
- 1 teaspoon nigella or poppy seeds (optional)
- 2/3 cup soft herbs, stems removed and discarded, including any combination of dill, tarragon, Italian parsley, chives, chervil, basil, cilantro and celery leaf divided
Instructions
- Place the potatoes in saucepan and cover them with salted cold water. Bring to a boil, reduce heat to medium-high and boil until they’re tender through, about 15 to 20 minutes (or less for really tiny ones). Drain and set aside.
- If you are using shallots, while the potatoes are boiling, place the shallots in a small bowl, cover with cold water and let them sit for 20; this takes away their sharpness. Drain well.
- Once the potatoes are cool enough to handle, slice them about 1/2 inch thick and place them in a large bowl. Add the shallots or scallions.
- Make the dressing: In a small bowl, whisk together the vinegar, salt and Dijon mustard. Whisk in the olive oil, then add the nigella or poppy seeds (if using) and a few good grinds of black pepper. Add the dressing to the potatoes and shallots or scallions and toss well; it’s OK if the potatoes get broken up a bit. Fold in half the herbs, then taste and adjust seasoning. (If the potato water was well salted, you probably won’t need additional salt.) Transfer to a serving dish and scatter the remaining herbs over.