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Yukon Gold and Fresh Herb Potato Salad





Yields
Serves 8 to 10

Time: 1 hour. This easy salad is all about good potatoes, olive oil, and herbs. At the lake, Janie Hibler likes to use society garlic (a perennial herb with an onion-garlic flavor) from her garden instead of chives.

 4 pounds Yukon Gold potatoes (about 3 in. wide)
 6 tablespoons fruity extra-virgin olive oil
 3 tablespoons Champagne vinegar
  About 3/4 tsp. kosher salt
 1 1/2 tablespoons chopped fresh basil leaves
 1 1/2 tablespoons chopped flat-leaf parsley
 1 tablespoon minced chives
  Freshly ground black pepper
Step 1
1

Pour about 1 in. water into a large pot and set a steamer basket* in the bottom. 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.

Step 2
2

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

Step 3
3

In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.

Step 4
4

*Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.

Step 5
5

Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 208Calories from Fat 37
% Daily Value *
Total Fat 8.4g13%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 97mg5%
Total Carbohydrate 29g10%

Dietary Fiber 2g8%
Protein 3.9g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.