40 minutes
A simple yet delicious potato salad with red onions, fresh herbs, and a tangy vinegar dressing.
Waxy Potatoes, boiled and cut into bite-sized pieces
0 lb
Eggs, hard-boiled and chopped
each
tablespoons
to taste
to taste
Red Onion, diced or thinly sliced
cups
Chives, chopped
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Cook the Potatoes
Place the potatoes in a pot of cold water, ensuring they are fully submerged. Bring the water to a boil and cook the potatoes until tender when pierced with a fork. Drain the potatoes and let them cool enough to handle, then peel and cut into bite-sized pieces. Place the cut potatoes in a mixing bowl.
2. Prepare the Eggs
While the potatoes are cooling, place the eggs in a separate pot and cover with water. Bring to a gentle simmer and cook for exactly 9 minutes. Transfer the eggs to a bowl of cold water to cool, then peel and set aside.
3. Season the Potatoes
Add the vinegar, salt, and freshly ground black pepper to the potatoes in the mixing bowl. Gently stir to combine and allow the potatoes to sit for about 7 minutes to absorb the vinegar's flavor.
4. Incorporate Onion and Oil
Add the diced red onion and extra-virgin olive oil to the bowl with the potatoes. Mix until the onions and oil are evenly distributed throughout the salad.
5. Final Touches with Eggs and Herbs
Chop the cooled eggs into small pieces and add them to the salad along with the chives and parsley. Gently stir to combine and adjust the seasoning with additional salt and pepper if needed.
Yukon Gold potatoes hold their shape well and offer a creamy texture. For more earthiness, mix in fingerling and red potatoes. Cut them into uniform chunks for even cooking.
Begin cooking your potato chunks in cold, salted water to allow for even cooking and prevent overcooking the exterior before the interior is done.
Toss warm potatoes with vinegar to enhance flavor absorption. Add ingredients like shallots, capers, or pickles for additional flavor.
Use homemade mayonnaise if possible and mix with Greek yogurt or sour cream for a lighter texture. Add Dijon mustard and fresh herbs for complexity and freshness.
Add crunchy elements like chopped celery or radishes and fold in chopped hard-boiled eggs for richness and textural contrast.
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