Ingredients

Potatoes:
3 lbs russet potatoes, peeled
2 Tbs kosher salt

Dressing:
4 cloves garlic, peeled
1/2 tsp red pepper flakes, or to taste
1 tsp ground cumin
1/4 tsp freshly ground black pepper
1/4 tsp dried oregano
1/2 cup mild olive oil
1/3 cup champagne vinegar or white wine vinegar
1 tsp salt, plus more to taste
1/3 cup fresh oregano leaves
1/2 cup packed fresh cilantro leaves
1 bunch parsley, roughly chopped
2 Tbs chopped fresh chives

Directions

Step 1: Cut potatoes in quarters lengthwise, and then slice across into 3/8-inch-thick pieces.

Step 2: Place potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Reduce the heat to medium-low and simmer until just barely tender. Potatoes may cook in 10 minutes or less once water is simmering, so test early and often—the tip of a knife should slide in easily.

Step 3: Drain potatoes thoroughly and let cool in the strainer until just warm, about 20 minutes; transfer into a bowl and set aside.

Step 4: Combine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender or blender cup. Blend until smooth; add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed.

Step 5: Pour over potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours.

Step 6: Remove from the refrigerator to sit at room temperature for 1 hour. Stir in chives, then taste and adjust seasoning. adding more salt if necessary. The texture of the salad can be adjusted with more oil and vinegar, or a spoon of mayonnaise for a creamier version.