Adapted from Heidi Swanson, this recipe deliciously combines so much of what midsummer has to offer: new potatoes, chinese broccoli, shallots, parsley, tarragon, and scallions. We've never met a potato salad we don't like, but this recipe is particularly herby and summery, light and delicious. Make for endless picnics.
1 1/2 lbs small new potatoes
1/2 cup + 2 tbsp olive oil
1 - 2 bunches chinese broccoli
4 large eggs, hardboiled
2 tbsp red wine vinegar
1 tsp mustard
1 tbsp capers
2 shallots, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
1 tbsp fresh scallions or chives, chopped
Slice potatoes into pieces and toss with 1 tablespoon of olive oil, a pinch of salt, and roast on a baking sheet at 400 degrees for about half an hour, or until cooked through. Meanwhile, toss the broccoli with 1 tablespoon of olive oil, a pinch of salt, and roast at 400 degrees for the last 15 minutes that the potatoes are in the oven.
Mash the yolk of one of the hard-boiled eggs in a medium bowl. Very slowly add the remaining 1/2 cup of olive oil, beating constantly. Whisk in the vinegar, then mustard, then stir in capers, shallots, herbs, and 1/4 teaspoon salt.
Coarsely chop the remaining eggs and fold them into the dressing. Put the warm broccoli and potatoes in a large bowl and toss with dressing.