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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe can be prepared in 45 minutes or less.Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt! 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 |
Directions:
1. 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.
2. 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.
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