Potato Salad with Lots of Herbs

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Herbs, magic. Their smell is happiness. They carry promises and memories of meals past, inspiring intense feelings of culinary desire. Chives, dill, parsley, what’s not to love? Give me all the herbs and I will put them in everything. Herbs make everything better. Potato salads, as it were. True, this one has a little mayo in it, but only a little, and in combination with herbs and capers still has a delicious freshness to it. Rounded up with cornichons and eggs it makes a great meal any day of the week (for instance, Monday).

750g boiling potatoes
1 Tbsp white wine vinegar
1 Tbsp olive oil
2 Tbsp mayonnaise
1 Tbsp crème fraîche
2 tsp mustard
1 Tbsp chopped cornichons (small pickles)
1 Tbsp capers (I prefer salted ones that I soak in water for half an hour to rinse off the excess – they have more of a bite to them this way)
1 Tbsp chives, chopped
1 Tbsp parsley, chopped
1 Tbsp dill, chopped
3 eggs, hardboiled, cut up

Boil potatoes and cut into cubes.     While still warm, add oil and vinegar, generous amounts of salt and pepper & let cool down.     Stir together the rest of the ingredients (save some herbs and the eggs) in your salad bowl, then add potatoes.     Toss carefully and season to taste.     Serve with eggs and herbs on top.

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