6 large Yukon Gold potatoes, peeled and cut into 4-inch cubes
2 teaspoons fine sea salt, divided
4 tablespoons olive oil
1 tablespoon champagne vinegar
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
Chive blossom to garnish, optional
Instructions
Place the potatoes and 1 teaspoon salt in a large pot of boiling water. Cook for 15 to 20 minutes until the potatoes are cooked through. Test with a fork.
Drain the potatoes and place back into the hot pot. Add the oil, vinegar, remaining salt, and pepper. Stir to coat potatoes.
Add the herbs and stir to combine. Chill, covered, in the refrigerator.
Serve garnished with chive blossoms or more chives and dill.
Recipe by The Gardener Cook at https://www.thegardenercook.com/french-potato-salad/