Yukon Gold and Fresh Herb Potato Salad

Ingredients

• 8 servings pepper black freshly ground
• 3 tablespoons champagne vinegar 
• 1 tablespoon chives minced
• 1.5 tablespoons flat-leaf parsley chopped
• 1.5 tablespoons basil leaves fresh chopped
• 0.8 tsp kosher salt 
• 6 tablespoons olive oil fruity extra-virgin
• 4 pounds yukon gold potatoes ( 3 in. wide)

Equipment

• bowl
• whisk
• pot
• colander
• steamer basket

Directions

1. Pour about 1 in. water into a large pot and set a steamer basket* in the bottom. Bring to a boil.
2. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes.
3. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.
4. Peel potatoes and slice crosswise into 1/2-in. thick pieces. Put in a large serving bowl.
5. In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes.
6. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.
7. *Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.
8. Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful); before serving, bring to room temperature, then stir.