Equipment
Ingredients
Produce
- 900 g yukon gold potatoes, unpeeled, washed, cut into 2.5cm pieces
- 1 shallot, finely minced
- 15 g fresh chives, finely sliced
- 10 g fresh tarragon, leaves picked and roughly chopped
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Wash and cut the potatoes into uniform 2.5 centimeter chunks to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Season the water generously with salt. Bring to a boil over high heat, then reduce to a simmer. Cook until tender when pierced with a paring knife, about 10 to 12 minutes.
While the potatoes cook, combine the minced shallot, white wine vinegar, Dijon mustard, kosher salt, and black pepper in a large mixing bowl. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified.
Drain the cooked potatoes in a colander. Let them sit for 2 to 3 minutes to allow excess surface steam to evaporate.
Transfer the warm potatoes to the mixing bowl with the vinaigrette. Gently toss with a spoon or spatula to coat the potatoes, being careful not to smash them.
Let the salad rest at room temperature for at least 20 minutes so the potatoes absorb the dressing as they cool. Just before serving, gently fold in the fresh chives and tarragon.
Chef's Notes
- Dressing the potatoes while they are still warm is the crucial secret to this recipe. As the hot starch expands, it absorbs the vinaigrette deeply, seasoning the potato all the way through.
- Starting the potatoes in cold water ensures they cook evenly from edge to center. If dropped into boiling water, the exteriors would disintegrate before the interiors become tender.
- Letting the minced shallot sit in the vinegar for a few minutes before adding the oil helps macerate the onion, mellowing its raw, pungent bite.
- If making this dish ahead of time, hold back the fresh herbs until right before serving to preserve their bright green color and volatile aromatic oils.
Storage
Refrigerator: 4 days — Store in an airtight container. Bring to room temperature before serving.
Reheating: Serve at room temperature or slightly chilled.
