This recipe can be prepared in 45 minutes or less.

　　Some varieties of fresh thyme are stronger than others, so we've given a range. Try starting with 2 teaspoons and adding a third if you need more flavor. And, whatever you do, don't stint on the salt!

　　

Ingredients

Serves 6

　　2 pounds boiling potatoes

　　1/4 cup fresh flat-leafed parsley leaves

　　2 to 3 teaspoons fresh thyme leaves

　　3 tablespoons olive oil (preferably extra-virgin)

　　1 tablespoon minced shallot

　　

Step 1

In a 5-quart kettle cover potatoes with cold salted water by 2 inches and simmer until just tender when tested with a wooden skewer, 10 minutes (for small fingerling potatoes) to 25 minutes (for larger boiling or all-purpose potatoes). Drain potatoes in a colander and cool to room temperature.

　　

Step 2

Chop parsley and thyme. Cut cooled potatoes into 1 1/2-inch pieces. In a bowl gently toss potatoes with herbs, oil, shallot, and salt and pepper to taste. Serve potato salad at room temperature.