Warm Dijon Herb Potato Salad

Steps

1. Put the potatoes in a large pot, cover them with cold water by 1 inch and add 1 tablespoon salt.
2. Bring to a

   boil (how to boil)

   Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid

   over high heat, then lower to a steady

   simmer (how to simmer)

   Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid

   and cook until a knife slides in easily.
   ⏱ Simmer: 12 min
3. While the potatoes cook,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the oil, vinegar, mustard, maple syrup, salt and pepper in a large bowl.
4. Stir the red onion into the dressing. Sitting in the vinegar mellows its sharp bite.
5. Drain the potatoes in a colander and let them steam dry for a few minutes.
   ⏱ Steam dry: 3 min
6. Add the warm potatoes to the dressing and toss gently until coated.
7. Let the potatoes sit so they soak up the dressing, then toss again.
   ⏱ Soak: 10 min
8. Fold (how to fold)

   Fold Combine a light mixture (whipped cream, beaten whites) or chunky add-ins into a batter gently, so it stays airy. 1. Put the lighter mixture on top of the heavier one, or add the flour or chips.2. Cut a rubber spatula straight down through the middle to the bottom of the bowl.3. Sweep it across the bottom and up the side, then turn it over on top.4. Turn the bowl a quarter turn and repeat.5. Stop as soon as no streaks remain. Done when: There are no dry streaks or white blobs, and the mixture still looks light and puffy. Safety: Batters with raw eggs or flour aren't safe to eat raw.How to fold ingredients into a batter: mistakes to avoid

   in the parsley, chives and dill. Taste for salt and serve warm or at room temperature.

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Tips

• Dressing the potatoes while they are warm is the whole trick. Cold potatoes won't absorb the flavor.
• Use honey in place of maple syrup if you don't need it vegan.

Storage

Refrigerate up to 4 days. Let it sit out 20 minutes and add a few fresh herbs before serving.

Make ahead

Make up to 1 day ahead, but add the herbs just before serving so they stay green.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: potatoes (August to November).