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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I love the herbs that are in this recipe, it makes a different flavor for the potato salad, very enjoyable! Ingredients:
2 lbs small yukon gold potatoes, halved if large (about 6 cups) |
1 1/2 cups white wine vinegar |
1 teaspoon coarse salt |
2 tablespoons extra-virgin live oil |
2 tablespoons chervil, leaves finely chopped |
1/2 cup fresh chives, finely chopped |
2 tablespoons fresh tarragon, finely chopped plus sprigs for garnish |
fresh ground pepper |
Directions:
1. 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, 25-30 minutes. Drain.
2. Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
3. Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
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