Herbed Potato Salad
I planted 200 pounds of potatoes at the Garden Home Retreat. Of course I can't eat all of that, I'll have plenty to share with friends and I plan to give some to local chefs. Potatoes are so simple to prepare that they frequently make it onto my dinner table - a little butter and a few fresh herbs are just about all they need.
- pot full water, salted, cold
- 2 1/2 lb. of small red potatoes
- 1/4 cup chicken stock
- 3 tbsp. champagne vinegar
- 1 tsp. brown mustard
- 1 tsp. sea salt
- 3/4 tsp. black pepper, ground
- 1/2 cup olive oil
- 1 clove garlic, minced
- 1/4 cup shallots, minced
- 1 tbsp. dill, chopped
- 1 tbsp. parsley
- 1 tsp. chives, chopped
- 1/2 tsp. tarragon, chopped
Place the potatoes into a large pot of cold, salted water. Bring to the water to a boil and cook the potatoes for about 20 minutes. They should be firm, but cooked through.
Drain the potatoes and set aside to cool just enough that you can handle them. They should still be a little warm.
Cut the potatoes into bite-sizes pieces. Place in a bowl and add the chicken broth. Toss to coat and set aside. The warm potatoes will soak up the chicken broth, giving them extra flavor.
Whisk together the vinegar, mustard, ½ teaspoon of the salt, and a pinch of the black pepper.
Drizzle the olive oil into the vinegar mix, whisking continuously.
Toss the vinaigrette with the potatoes.
Fold in the garlic, shallots, dill, parsley, chives and tarragon.
Season with the remaining salt and pepper and serve.
Time to prepare: 35 minutes.
This recipe is vegetarian.