Sterling-Style Herbed Potato Salad

Ingredients

3 pounds small red new potatoes
2 tablespoons plus 1-1/2 teaspoons kosher or sea salt, divided
1 medium-size red onion, finely diced
2 large garlic cloves, minced
1/2 cup apple-cider vinegar
1-1/2 teaspoons freshly ground black pepper
2/3 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons capers, rinsed
1/2 cup diced green bell pepper
1 small (or 1/2 large) fennel bulb, diced
1/4 cup chopped celery (or 2 tablespoons minced fresh lovage leaves)
2 tablespoons fresh oregano, chopped
1 tablespoon fresh lemon thyme (or common thyme), chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped

Instructions

Scrub potatoes; leave whole and place in a large pot. Cover with cold water so that there's at least an inch of water above the potatoes. Add 2 tablespoons salt and place over medium-high heat. Bring to a boil, reduce heat to low, and simmer until tender, about 20 to 25 minutes.

Put diced onion and minced garlic in a large bowl with vinegar, remaining salt, and black pepper. Stir to dissolve salt; then whisk in olive oil. Set aside.

When potatoes are done, drain and cut into 1-inch cubes. While potatoes are still warm, toss with onion mixture, mustard, and capers. Add bell pepper, fennel, celery (or lovage), and herbs and toss once more. Serve.

Yield: 

10 servings

Category

Course

Leave a Comment