I’ve been making this not-so-classic potato salad for years, and it’s become a go-to for picnics or dinner parties in the summertime. It keeps well so you can make it in advance, and the brightness from the herbs and vinegar make it a lighter alternative to a traditional potato salad. You can choose your own adventure here and make it your own, too! Add toasted seeds like fennel or coriander, add some sumac or chili oil, play with different combinations of herbs, add olives or capers for a briny kick, or fold in some arugula to make it more of a true salad. The options are endless!
1 pound potatoes, washed
1 ounce herbs, ideally a mix of any of the following:
Scallion or spring onion ends
1 small shallot
1 tablespoon dijon or stone ground mustard
1 teaspoon pickled mustard seed, optional
2 tablespoons red wine vinegar
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
First, prick your potatoes all over with a small knife or the prongs of a fork. Put your potatoes in a large pot and top with approximately 2 quarts (8 cups) of water. Season the water with 2-3 tablespoons salt, and bring the water up to a boil. Reduce to a simmer and cook until tender all the way through when pierced with a knife, about 15-25 minutes depending on the size and type of your potatoes. Drain the potatoes in a colander and set aside to cool.
While the potatoes are cooking, whisk together the mustard, pickled mustard seeds, red wine vinegar, olive oil, salt, and pepper. Set aside. Finely chop all your herbs (you should wind up with about ½ cup total once chopped), thinly slice your shallot and fennel and/or celery.
Once the potatoes are cool enough to handle, break by hand or cut into 1-2” pieces. Add to a large mixing bowl, along with the herbs, shallot, fennel/celery, and the mustard vinaigrette. Toss everything together and season to taste with salt, vinegar, and olive oil if desired. Enjoy immediately or make ahead - leftovers will be great for a few days in the fridge!