Yukon Gold And Fresh Herb Potato Salad

1. 1

   Pour about 1 in. water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.

2. 2

   Peel potatoes and slice crosswise into 1/2-in. thick pieces. Put in a large serving bowl.

3. 3

   In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.

4. 4

   *Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.

5. 5

   Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

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