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Summer Herb Potato Salad

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Photo: Martha Stewart


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Ingredients for 8 servings

2 pounds small Yukon gold potatoes, halved if large (about 6 cups)

1/4 cup white-wine vinegar

1 teaspoon coarse salt

2 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped fresh chervil leaves

1/4 cup finely chopped fresh chives

2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish

Freshly ground pepper, to taste

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