Makes 6-8 servings
@Recipe intro bold:Notes: This potato salad works with just about any variety of garden herbs. Baby red potatoes are preferred, but if using larger potatoes, make sure they are all approximately the same size for even cooking.
for potato salad:
3 pounds baby red potatoes
¾ cup mayonnaise
½ cup red wine vinaigrette (see recipe below)
2 teaspoons grated lemon zest
¼ cup chopped flat-leaf parsley
¼ cup chopped chives
2 tablespoons chopped dill
2 tablespoons chopped tarragon
2 tablespoons chopped fennel fronds (optional)
Kosher salt and fresh ground pepper, to taste
Bring potatoes to boil in large pot with salted water. Reduce heat to medium, cover and simmer for about 20 minutes until tender when pierced with a fork. Drain and let cool in colander.
Whisk mayonnaise, vinaigrette and lemon zest in large bowl. Stir in chopped herbs and season with kosher salt and fresh ground pepper.
When potatoes are cool enough to handle but still warm, fold in potatoes with spatula, gently mixing to coat evenly. Can be served warm or refrigerated.
For Red Wine Vinaigrette:
@Recipe intro bold:Notes: This recipe is adapted from Thomas Kellers Bouchon, where it is used as a base vinaigrette. Add garlic, lemon juice and fresh herbs for variety.
½ cup red wine vinegar
¼ cup Dijon mustard
1½ cups canola oil
Kosher salt and fresh ground pepper
Mix vinegar and mustard in blender at high speed. With blender running, slowly drizzle in ½ cup of the canola oil. Place in bowl and whisk in remaining 1 cup of oil. Season to taste with kosher salt and pepper.
Recipes courtesy of Michael Lutfy.