I recently came across some lovely blue potatoes. But, unlike most blue potatoes, they had white flesh. I thought they’d make a great potato salad. I had a bunch of herbs in my fridge and just tossed everything together and hoped for the best. It turned out delicious – much lighter and fresher than typical potato salad.
It’s fairly simple and I didn’t really measure anything out. Just use what you have and trust your instincts.
Potato Salad with Lemon-Herb Vinaigrette
Potatoes – I used about 2 pounds
A bunch of herbs- I used about a cup and a half of mixed parsley, dill, and chives
White wine vinegar
zest of a lemon
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until fork tender. Drain and place in an ice bath to stop the cooking.
Mince the herbs and toss into a large bowl. Add some olive oil, a couple tablespoons or so, and a good splash of vinegar. Add the lemon zest and some salt and pepper and whisk together.
Peel the potatoes if you want and slice into coins. Toss with the herb mixture. Chill for a couple hours or overnight.
I served mine with a grilled bratwurst sausage from Marin Sun Farms and a pint of Fat Tire beer. Perfect summer meal.