The key to a perfect potato salad — as with all cooking — is having the best ingredients. When you stumble upon the most precious baby potatoes, it's time to make potato salad. Then, instead of making a heavy, mayonnaise-y salad, toss just-tender potatoes with olive oil, shallot vinaigrette and whatever fresh, green herbs you can get your hands on.
Swap option: Feel free to substitute the dill for any other light and fresh herb, such as chives, thyme or marjoram.
- 1 shallot, finely diced
- 2 tablespoons seasoned rice wine vinegar, or enough to just cover the shallots
- 1/4 cup olive oil
- Freshly ground black pepper
- 3 pounds baby potatoes
- Salt and pepper
- 1/4 cup macerated shallot vinaigrette (recipe above)
- 1 bunch fresh dill, chopped
- 1/4 cup olive oil, or more to taste
For the macerated shallot vinaigrette:
Combine the shallots and rice vinegar and let macerate for at least 20 minutes or up to overnight. Whisk in the olive oil and pepper. You could store this in your fridge for up to a week, but you'll get the freshest, brightest flavor if you use it within 24 hours.
For the potato salad:
Put the potatoes in a large pot, add just enough cold water to cover, season well with salt, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender when pierced with a knife. Cooking time will depend on the size of the potatoes, so don't go too far from the stove, and check them frequently. Drain the potatoes and let them cool to room temperature.
Halve or quarter the potatoes into bite-sized pieces. If you're really lucky, you'll find potatoes so small they don't need to be cut up. Toss the potatoes with the shallots, dill and olive oil, adding more oil if needed you want a nice, moist salad. Season with salt and pepper to taste.