Yukon Gold and Fresh Herb Potato Salad

By Mbakalarski

Sunset Magazine:
This easy salad is all about good potatoes, olive oil, and herbs.

Ingredients

• 4 lbs Yukon Gold Potatoes (about 3" wide)
• 6 tbsp fruity extra virgin olive oil
• 3 tbsp Champagne vinegar
• 3/4 tsp kosher salt (or to taste)
• 1 1/2 tbsp each chopped basil leaves and parsley
• 1 tbsp minced chives
• Freshly ground black pepper (to taste)

Details

Servings 8
Adapted from sunset.com

Preparation

Step 1

1. Fill large pot halfway with water and bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.

2. Peel potatoes and slice crosswise into 1/2 inch thick pieces. Put in a large serving bowl.

3. In a small bowl, whisk together oil, vinegar, salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.

*Chill airtight up to 1 day. Bring to room temperature before serving.