Yukon Gold and Fresh Herb Potato Salad

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.

Yield: Serves 8 to 10
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 208
  • Calories from fat: 37%
  • Protein: 3.9g
  • Fat: 8.4g
  • Saturated fat: 1.2g
  • Carbohydrate: 29g
  • Fiber: 2g
  • Sodium: 97mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  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.
  2. 2. Peel potatoes and slice crosswise into 1/2-in. thick pieces. Put in a large serving bowl.
  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.
  4. *Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.
  5. Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.
  6. Note: Nutritional analysis is per serving.
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