Private School Directory

Super Fresh and Herby Potato Salad

Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
Super Fresh and Herby Potato Salad

Super Fresh and Herby Potato Salad is a fresh take on the traditional potato salad.

This is the weekend of grills, backyards, and beer. Steaks and sides. And we’ve got your side.

Super Fresh and Herby Potato Salad is a fresh take on the traditional potato salad. Vinegar and a little Dijon mustard give it enough twang that you won’t mind a little mayonnaise mixed in. Nothing bland here! Dill, mint, and parsley are the herbs that make this potato salad unique in the world of picnic “salads.” All together, this is nothing like that potato salad in the styro to-go containers, and thank goodness. We’ve moved on up from one-note, squishy stuff, right into this bright, creamy, garden-fresh version of potato salad for 2023. Because Dad – and everyone else in your house – deserves an upgrade.

Happy Father’s Day!

Super Fresh and Herby Potato Salad

2 pounds small red potatoes
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
¾ cup mayonnaise
1 teaspoon kosher salt
¾ teaspoon freshly ground pepper
1 medium shallot, chopped
2 tablespoons chopped fresh dill
1 ½ tablespoons chopped fresh mint
¼ cup chopped flat-leaf parsley

Place the potatoes and about 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then reduce the heat to medium and simmer until the potatoes are tender when poked with the tip of a knife, about 15 minutes. Drain the potatoes in a colander and let them stand until they have cooled enough to handle, about 15 minutes. 

Meanwhile, in a small bowl whisk together the vinegar, mustard, mayonnaise, salt, and pepper. Stir in the shallot and let the dressing sit for 10 minutes at room temperature.

When the potatoes have cooled enough to handle but are still warm, cut them into quarters (or halves, depending on size). Place the potatoes in a large bowl. Using a rubber spatula, carefully fold in enough of the dressing to coat the warm potatoes. Fold in the herbs, and taste for salt and pepper. Cover and refrigerate for at least an hour before serving.

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.