Sterling-Style Herbed Potato Salad
Total Time: 25
Yield: 10 servings
- 3 pounds small red new potatoes
- 2 tablespoons plus 1-1/2 teaspoons kosher or sea salt, divided
- 1 medium-size red onion, finely diced
- 2 large garlic cloves, minced
- 1/2 cup apple-cider vinegar
- 1-1/2 teaspoons freshly ground black pepper
- 2/3 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, rinsed
- 1/2 cup diced green bell pepper
- 1 small (or 1/2 large) fennel bulb, diced
- 1/4cup chopped celery (or 2 tablespoons minced fresh lovage leaves)
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh lemon thyme (or common thyme), chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions:Scrub potatoes; leave whole and place in a large pot. Cover with cold water so that there's at least an inch of water above the potatoes. Add 2 tablespoons salt and place over medium-high heat. Bring to a boil, reduce heat to low, and simmer until tender, about 20 to 25 minutes.
Put diced onion and minced garlic in a large bowl with vinegar, remaining salt, and black pepper. Stir to dissolve salt; then whisk in olive oil. Set aside.
When potatoes are done, drain and cut into 1-inch cubes. While potatoes are still warm, toss with onion mixture, mustard, and capers. Add bell pepper, fennel, celery (or lovage), and herbs and toss once more. Serve.