Name: Herbed Potato Salad
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds baby red potatoes, skin on; 3 cloves garlic; Kosher salt; 2 tablespoons minced fresh parsley; 1 tablespoon minced fresh dill; 1 tablespoon minced fresh tarragon; 1 Fresno chile, seeds removed and finely chopped (about 1 tablespoon); 1 tablespoon minced fresh chives; 2 tablespoons finely-minced shallot; 2 tablespoons chardonnay vinegar; 1 tablespoon lemon juice, plus additional to taste; 1 tablespoon whole-grain mustard; 1/2 teaspoon honey; 1/4 teaspoon kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil

Directions

For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm.
For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving.

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