30 minutes
A traditional potato salad recipe with tender potatoes, hard-boiled eggs, fresh herbs, and a simple vinaigrette.
Yellow Finn Potatoes
0 lb
Eggs, room temperature
each
Wine Vinegar
tablespoons
to taste
to taste
Red Onion, diced or thinly sliced
cups
Chives, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Cook Potatoes
Place the potatoes in a pot with salted water, bring it to a boil, and cook until tender. Once cooked, drain and allow them to cool.
2. Cook Eggs
Place the eggs in a pot of water. Cook for about 9 minutes, then transfer to a bowl of cold water to cool. Peel once cooled.
3. Prepare Dressing and Potatoes
Peel the cooled potatoes, cut them into bite-sized pieces, and mix with a dressing made of vinegar, salt, and black pepper. Allow to sit for about 7 minutes.
4. Combine with Onion and Olive Oil
Add the diced red onion and olive oil to the potatoes and mix gently.
5. Finish with Eggs and Herbs
Chop the cooled eggs and add them to the potato mixture along with the chives and parsley. Stir gently to combine.
Waxy potatoes like Yukon Golds or red potatoes are preferred for their ability to hold shape and provide a creamy texture.
Start in cold, salted water and cook to fork-tender to prevent mushiness.
Use a small amount of sugar or honey to balance tanginess against creaminess. Taste and adjust.
Season the potatoes while warm to ensure flavors are absorbed well.
Let the potato salad sit at room temperature before serving to meld flavors or bring to room temperature if made ahead.
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