Herbed Potato Salad

1. 1

   In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes).

2. 2

   Drain potatoes in a colander and cool to room temperature.

3. 3

   Chop parsley and thyme.

4. 4

   Cut cooled potatoes into 1 1/2-inch pieces.

5. 5

   In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste.

6. 6

   Serve potato salad at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.