Why this recipe works: Our bright Lemon and Herb Red Potato Salad is a lighter alternative to traditional mayonnaise-based potato salads. To achieve firm-yet-creamy red potatoes that are able to stand up to the herb dressing without crumbling, we add vinegar to the cooking water to inhibit the dissolving of pectin—the glue that holds the cells in vegetables together—and to ensure that our potato pieces hold their shape. A mixture of sharp red wine vinegar, briny capers, and tart lemon juice complements the earthiness of the potatoes, while verdant herbs like tarragon, parsley, and chives give this salad a fresh character.

• 3 pounds red potatoes, unpeeled, cut into 1-inch chunks
• 2 tablespoons distilled white vinegar
• 2 teaspoons grated lemon zest plus 3 tablespoons juice
• 1/3 cup extra-virgin olive oil
• 1/2 cup finely chopped onion, rinsed
• 3 tablespoons minced fresh tarragon
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh chives
• 2 tablespoons capers, minced

1. Combine potatoes, 8 cups water, vinegar, and 2 tablespoons salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at strong simmer until potatoes are just tender, 10 to 15 minutes.
2. Meanwhile, whisk lemon zest and juice, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Slowly whisk in oil until emulsified; set aside.
3. Drain potatoes thoroughly, then transfer to rimmed baking sheet. Drizzle 2 tablespoons dressing over hot potatoes and toss gently until evenly coated. Let potatoes cool, about 30 minutes, stirring once halfway through cooling.
4. Whisk dressing to recombine and stir in onion, tarragon, parsley, chives, and capers. Add cooled potatoes to dressing and stir gently to combine. Season with salt and pepper to taste. Serve warm or at room temperature.

• To rinse the onion, place it in a fine-mesh strainer and run it under cold water. This removes some of the onion’s harshness. Drain, but do not rinse, the capers here.