Summer Herb Potato Salad

By LaLaCooks

Ingredients

• 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
• 1/4 cup white-wine vinegar
• 1 teaspoon coarse salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons coarsely chopped fresh chervil leaves
• 1/4 cup finely chopped fresh chives
• 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
• Freshly ground pepper, to taste

Preparation

Step 1

Directions

Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.

Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.

Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.