Recipe #11 - Fourth of July Herbed Potato Salad

Potato salad is always a summer favorite, especially on the 4th of July. This is a variation on the classic, with the addition of some fresh herbs to give it fresher flavors.

Makes four servings.

3 medium new red potatoes
3 fresh whole eggs

2 shallots, peeled and minced
1 bunch scallions, cleaned and finely sliced on the diagonal
4 cloves garlic, peeled and minced

1 Tbsp. extra virgin olive oil
2 Tbsp. minced fresh chives
2 Tbsp. minced fresh flat-leaf parsley
2 Tbsp. minced fresh basil

1/3 cup mayonnaise
1 Tbsp. dijon mustard
Salt & pepper

1 tsp. paprika

Put the potatoes in a pot of cold salted water and place over a high burner on the stove. Bring to a low boil and simmer for about 20 minutes. Test with the tip of a knife to make sure they're very tender. Set aside to cool.

Pierce one end of each egg with a needle and place in a small saucepan. Cover with cold water and put over a high flame. Bring to a boil, lower heat and simmer for ten minutes. Remove the eggs and set aside to cool.

Bring the olive oil to heat in a saute pan and add the shallots, garlic and scallions. Saute until just barely tender. Set aside to cool.

Put the mayonnaise and mustard in a large mixing bowl and whisk to combine. Add salt and pepper to taste and whisk briefly. Dice the potatoes and roughly grate the hard-cooked eggs. Add the onion mixture, the minced herbs, the potatoes and the grated eggs to the mayo-mustard mixture in the bowl, and stir gently to completely combine.

Dust the top with paprika and serve.