Earlier this summer we planted an herb garden. We have been making an effort to find recipes that make use of this newfound freshness we have at our disposal. This recipe came from Gourmet Today, a cookbook that looks more like a dictionary. It's huge! And there are almost no pictures. That goodness my wife is able to use her imagination, because I am more like a child and need pictures to get me inspired.
This potato salad isn't the heavy mayonnaise-based one you will find at most picnics. And don't get me wrong: I love mayo as much as the next guy ... probably a little more. But sometimes it's a nice break to have a lighter, fresher version. And using those little Yukon Gold potatoes gives it a more elevated standing if you ask me.
Cover your potatoes by 1 inch in cold, salted water. Bring it to a boil, and then simmer until the potatoes are just tender (about 10 minutes, or much longer if you are using larger potatoes). Drain them and let them cool to room temperature.
Now comes the fresh herbs. Use parsley & thyme. Chop about 2:1 ratio of parsley to thyme on a cutting board along with some shallot.
A shallot is like an onion's fancy cousin. I see them used all the time on cooking shows. I think the flavor is a bit milder and more approachable than an onion. Some people find shallots sweeter than onions, and even taste a bit of a garlic profile. When you are using them raw in a recipe like this, it can be a lot less overwhelming than throwing in some raw onion.
So mince up about 1 tbsp of the fresh shallot and toss it into a bowl with your herbs, a few tbsp of olive oil, and the cooled Yukon Gold potatoes -- cut into smaller cubes. Toss it all together and serve.
It is a really nice fresh dish. The herbs and shallot add a lot of depth of flavor to the sweet, almost buttery potatoes. Try this sometime if you are looking for a side to bring to a picnic or a potlock. It's really pretty easy, and it will stand out from the usual fare.
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