This refreshing, herb-packed potato salad is a far cry from the ice-cold mayonnaise-drenched offerings typical in cafeterias and delis. Try it tonight with your family or friends and you won’t be disappointed. If there are only four or five of you, you can halve the ingredients and the active time. Be sure to use firm-fleshed, waxy potatoes, and don’t skimp on the herbs.
- 4½ lb. (2 kg) firm-fleshed waxy potatoes, such as Yukon Gold, Charlotte, or Roseval
- 8 pink shallots
- ¾ cup (180 ml) extra-virgin olive oil, divided
- 25 small cornichons in vinegar, drained
- 4 dill pickles
- 1 bunch flat-leaf parsley
- 5 tarragon sprigs
- 1 bunch chervil
- 12 dill sprigs
- ½ cup (125 ml) red wine vinegar
- Salt and freshly ground pepper
1Wash the potatoes with their skins on and place in a large pot. Cover with cold water and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the potatoes are tender.
2While the potatoes are cooking, peel and thinly slice the shallots, place in a bowl, and pour in enough of the olive oil to cover. Slice the cornichons and dill pickles into thin rounds. Wash, dry, and roughly chop the herbs, reserving some chervil for garnish.
3Drain the potatoes and run cold water over them until they are just cool enough to handle. Peel off the skins while the potatoes are still warm, cut into ¾-in. (1.5-cm) slices or chunks, and divide between two salad bowls. Add the shallots and olive oil, cornichons, dill pickles, herbs, and remaining olive oil. Season with salt and pepper, add the vinegar, and gently stir to combine. The salad should be generously dressed, so add more olive oil and vinegar if it seems dry.
4Let rest for 2 hours at room temperature to give the flavors time to develop—for this reason, it is important not to chill the salad. When ready to serve, give the salad a final stir, sprinkle over the reserved chervil, and take it to the table.