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Ingredients
- 2 pounds boiling potatoes
- 1/4 cup fresh flat-leafed parsley leaves
- 2 to 3 teaspoons fresh thyme leaves
- 3 tablespoons olive oil (preferably extra-virgin)
- 1 tablespoon minced shallot
Method
- In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes).
- Drain potatoes in a colander and cool to room temperature.
- Chop parsley and thyme.
- Cut cooled potatoes into 1 1/2-inch pieces.
- In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste.
- Serve potato salad at room temperature.
