Jacques Pépin’s Potato Salad with Fresh Herbs

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While scrolling through Facebook the other day, I ran across a couple of videos from that French, culinary charmer, and award-winning chef, Jacques Pépin. I think I have been a little bit in love with this guy all of my life. He was making a very simple potato salad that looked so refreshingly good. By the time I had finished his short video, I was in the kitchen boiling potatoes and chopping herbs. I added dill to mine, and changed up his dressing a bit by adding a hint of sugar, and a splash of vinegar. I thought this was very good -- easy, fresh, and so delightfully French. It’s best when served warm; I found it a delightful and surprisingly good accompaniment to morning eggs. Mix things up a bit! Have fun, and keep cooking. It will keep you sane.

Jacques Pépin’s Potato Salad with Fresh Herbs

  Slightly adapted from the original.

Dressing
2 T. mayonnaise
2 T. Dijon mustard
2 T. water
¼ c. olive oil
1 t. sugar
½ T. cider vinegar

Copious amounts of salt and freshly ground black pepper
Place all ingredients into a jar, screw on the lid, and shake for all you’re worth.

Potatoes
2 large red skinned potatoes (1 lb.)
3 scallions, chopped
½ c. chopped fresh parsley
½ c. chopped fresh dill
Salt and pepper

Boil potatoes, skins on, for 30 to 40 minutes until they are fork tender. Drain potatoes, and, when they are cool enough to handle, peel and cut into cubes. Put potatoes into a large bowl along with the scallions and fresh herbs. Season to taste with salt and pepper. Pour half of the dressing overall, and stir gently to combine. Serve warm.