Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) kosher salt, plus more to taste
  • Water, to cover
  • 1/4 cup (60ml) olive oil
  • 3 tbsp (45ml) white wine vinegar
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) finely chopped shallot
  • 1 clove garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) honey
  • 1/2 tsp (2.5ml) black pepper, freshly ground
  • 2 tbsp (30g) unsalted butter
  • 1 cup (80g) panko breadcrumbs
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1 tbsp (15ml) finely chopped fresh chives
  • 1 tsp (5ml) dried thyme
  • 1/4 tsp (1.25ml) garlic powder
  • Salt and pepper to taste
  • 1/4 cup (60ml) finely chopped fresh parsley
  • 1/4 cup (60ml) finely chopped fresh chives

Instructions:

  1. Place potato cubes in a large pot. Cover with cold water and add 1 tbsp of kosher salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10-12 minutes.
  2. Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Spread the potatoes on a baking sheet to cool slightly, then transfer to a large bowl and refrigerate for at least 30 minutes.
  3. In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, shallot, garlic, lemon juice, honey, salt, and pepper until emulsified.
  4. Melt butter in a large skillet over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. Stir in parsley, chives, thyme, and garlic powder. Season with salt and pepper to taste. Remove from heat and let cool slightly.
  5. Gently toss the chilled potatoes with the Dijon vinaigrette. Be careful not to mash the potatoes.
  6. Stir in the chopped fresh parsley and chives. Sprinkle generously with the herbed breadcrumb topping just before serving. Serve immediately for the best crispiness!