Memorial Day weekend has become synonymous with the beginning of summer and usually celebrated with barbecues, outdoor gatherings, or some kind of pre-summer fun. A great side dish to almost any outdoor menu is potato salad. This version uses a mustard vinaigrette rather than mayonnaise to bind the ingredients - it’s lighter and the abundance of fresh herbs gives it great flavor – and it will hold up a bit longer on a warm summer day. “Fines herbes” (fēn-ˈzerb) is a classic combination of herbs that is commonly found in French cuisine and usually include fresh parsley, chives, tarragon and chervil. leaves (If fresh chervil isn’t available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of tarragon)
2 pounds small red bliss potatoes (about 2-inch diameter), unpeeled, scrubbed, and cut into 1/4-inch-thick slices
2 tablespoons table salt
1 ½ tablespoons Champagne vinegar
2 teaspoons Dijon mustard
¼ cup olive oil
¾ teaspoon ground black pepper
¼ cup minced scallions (white and green parts)
1 tablespoon minced fresh chervil
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1 teaspoon minced fresh tarragon leaves
Sea salt to taste
1. Place potatoes, 6 cups cold water, and salt in large saucepan; bring to boil over high heat, then reduce heat to medium. Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes. Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.
2. Whisk reserved potato cooking water, vinegar, mustard, oil, and pepper in small bowl until combined. Drizzle the dressing evenly over warm potatoes; let stand 10 minutes.
3. Toss scallions and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine, sprinkle with a bit of sea salt if needed. Serve immediately.