The iconic potato salad recipe has a mayonnaise dressing, but this lighter version tosses new potatoes with a shallot-and-Dijon-mustard vinaigrette and gets even more flavor from fresh herbs like parsley, tarragon, and dill. The tangy herbed dressing cuts through the richness of meats like barbecued beef short ribs or braised sausages.
2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed
1/3 cupolive oil
1/3 cup finely chopped shallot (from about 1 medium shallot)
3 tablespoonschampagne vinegar
1 tablespoonDijon mustard
2 1/2 teaspoonskosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/4 cup finely chopped fresh Italian parsley leaves
1/4 cup finely chopped fresh tarragon or dill leaves, or a combination
Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.
When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to handle but still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.
Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as needed. Serve warm or at room temperature.