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.

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Recipe Summary

Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

208 calories; calories from fat 37%; protein 3.9g; fat 8.4g; saturated fat 1.2g; carbohydrates 29g; fiber 2g; sodium 97mg.