Herby Potato Salad

By á-34480

Ingredients

• 2 1/2 - 3 pounds Red Bliss potatoes, washed
• Sea salt
• 12 scallions, washed, dried, and cut into slices (green and white parts both)
• 1 cup basil leaves, stemmed, washed, and dried
• 1/4 cup tarragon leaves, stemmed, washed, and dried
• 1/2 cup parsley leaves, stemmed, washed, and dried
• freshly ground white pepper
• 2 tablespoons water
• 8 tablespoons extra virgin olive oil
• 6 tablespoons red wine vinegar
• 2 shallots, peeled, quartered lengthwise, and sliced thin
• 2 tablespoons smooth (Dijon) mustard
• 1 tablespoon chopped capers and 2 teaspoons of the caper liquid

Preparation

Step 1

1. Bring the potatoes to a boil in a pot of water and reduce to a simmer. Season the water with a pinch of salt. Simmer the potatoes gently -- no need to rush them as they cook -- until they are tender when pierced with the tip of a knife.

2. Meanwhile, in a food processor (or blender), combine the scallions, basil, tarragon and parsley. Alternatively, chop and blend all of the herbs in a bowl. Season with salt and pepper. Pour the water over the herbs and blend. Pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream and blend until almost smooth. Taste for seasoning. Set aside.

3. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers, and caper liquid. Whisk in the remaining olive oil. Taste for seasoning. Drain the potatoes of their cooking liquid and discard the bay leaves.

4. While the potatoes are still warm, combine them in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. You can almost see the potatoes absorbing all of the great flavors! Finish by adding the herb and olive oil mixture. Stir to blend. Keep warm at room temperature until ready to serve.