Yukon Gold and Fresh Herb Potato Salad

Yukon Gold and Fresh Herb Potato Salad

Time: 1 hour. This easy salad is all about good potatoes, olive oil, and herbs. This recipe pairs perfectly with the smoked salmon trout.

Ingredients

• 4 pounds Yukon Gold potatoes (about 3 in. wide)
• 6 tablespoons fruity extra-virgin olive oil $
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• 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 $
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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.

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