Lemon and Herb Red Potato Salad
Recipe: https://recipestripper.com/recipes/5f567819-30ed-44cf-ad31-4dd4f858eecb
Original source: https://www.americastestkitchen.com/recipes/8296-lemon-and-herb-red-potato-salad?extcode=NSYTF13YT

Forget the mayonnaise. An herbed vinaigrette makes it light and fresh.
Yield: Serves 8
Total time: PT1H15M

Ingredients
- 3 pounds red potatoes, unpeeled, cut into 1-inch chunks
- 2 tablespoons distilled white vinegar
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 1/3 cup extra-virgin olive oil
- 1/2 cup finely chopped onion, rinsed
- 3 tablespoons minced fresh tarragon
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh chives
- 2 tablespoons capers, minced

Instructions
1. Combine potatoes, 8 cups water, vinegar, and 2 tablespoons salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at strong simmer until potatoes are just tender, 10 to 15 minutes.
2. Meanwhile, whisk lemon zest and juice, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in oil until emulsified; set aside.
3. Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle 2 tablespoons dressing over hot potatoes and toss gently until evenly coated. Let potatoes cool, about 30 minutes, stirring once halfway through cooling.
4. Whisk dressing to recombine and stir in onion, tarragon, parsley, chives, and capers. Add cooled potatoes to dressing and stir gently to combine. Season with salt and pepper to taste. Serve warm or at room temperature.