TasteFood: Fresh, light summer potato salad

Yield: Serves 4 to 6

Total time: 30 minutes, plus cooling time INGREDIENTS

2 pounds small Yukon gold potatoes, unpeeled

Kosher salt

1/4 cup vinegar, such as white wine or champagne vinegar

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

2 teaspoons dried mustard, such as Colman’s

1 teaspoon freshly ground black pepper 1 teaspoon sugar

1 cup (packed) chopped mixed green herbs, such as Italian parsley leaves, dill and chives, plus more as needed

DIRECTIONS

1. Place the potatoes in a large pot. Cover with cold water and add 2 teaspoons salt.

2. Bring to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer until the potatoes are tender when pierced with a knife, about 20 minutes, depending on the size of the potatoes.

3. Drain the potatoes and return to the pot. Immediately sprinkle the vinegar over the potatoes and stir to combine, breaking up the potatoes with a knife into bite-size chunks. Let stand for 5 to 10 minutes.

4. Whisk the oil, garlic, mustard, black pepper, sugar and 1/2 teaspoon salt. Add to the potatoes and stir to blend. The potatoes will continue to break down a little as you do this.

5. Cool slightly, about 10 minutes more, then stir in the herbs. If too dry, add another splash of oil. Taste for seasoning and add more salt if desired. Serve at room temperature or chilled.

Lynda Balslev is an award-winning food and wine writer and cookbook author. For more of her Taste/Food recipes, visit chicago.suntimes.com/taste.