Herb-Happy Potato Salad

Recipe by: Leslie Brenner

Use whatever fresh soft herbs you have on hand to dress up a mustardy vinaigrette-based red-potato salad: dill, tarragon, parsley, chives, chervil, basil, cilantro, celery leaf or any combination. (OK, I know celery leaf is not an herb, but it acts like one!) I sometimes toss in a few nigella seeds as well, to deliver an alluring micro-crunch (and nigella seeds are powerful anti-inflammatories, so I love them for that, too). Poppy seeds would do nicely in their place, or you can go seedless. This is a super-forgiving salad, really more a blueprint than a strict recipe. It’s a regular on my table.

Serves 6.

Ingredients

• 1 1/2 pounds small red potatoes, scrubbed but not peeled

• 2 to 3 medium shallots (about 2 ounces), sliced thin, or 3 scallions (green and white parts), sliced thin

• 1 1/2 tablespoons red wine vinegar

• 1/2 teaspoon sea salt

• 2 teaspoons Dijon mustard

• 3 tablespoon extra virgin olive oil

• Freshly g…