Potato salad is something that I normally pass over at potlucks or parties especially when it’s the yellow mayo-mustardy base. I just don’t love it. I have branched out a little bit over the years in the form of other types of potato salad. Last summer, I posted this Warm Potato Salad with Bacon and Corn that I LOVE! And I also like steakhouse potato salads with ranchy dressings and bacon – but I haven’t perfected that type of recipe enough to post yet. This potato salad though. This is up my alley. So full of fresh herbs and some lemon that it tastes really fresh. I found it on epicurious and didn’t change it much besides adjusting the seasonings to taste as I made it.
So ironically, last week I shared the Grand Tour of our new kitchen and now this week you’ll notice that this recipe is from my old kitchen. Not because it’s not a really good recipe that I haven’t made since I took the pictures – which we have – but rather because taking pictures while I’m cooking takes time and since I didn’t see anything wrong with these I figured, I’ll just enjoy the cooking process and not worry about photos. One thing I do miss in my new kitchen is the herb garden that I had on my old deck – I’ll eventually build one again but it might not be until next summer. I loved being able to walk out onto the deck to pick the dill and basil needed for this recipe (I had to buy parsley for these pictures because my thumb isn’t completely green).
Here’s what you need to make this herby potato salad.
We’re going to start by boiling some red potatoes. I think red potatoes are best for potato salads because of their lower starch content. This means that they will hold their shape better and not get as mushy or fall apart. Start the potatoes in cold, salted water and bring to a boil. Then reduce to a simmer and boil until tender but not falling apart, about 15 to 17 minutes.
While the potatoes come to a boil and simmer, let’s make the dressing. First dice up some green onions and a stalk of celery. Celery is going to give it a nice crunch and the green onions a hint of onion without being overpowering.
Now we’re going to add all the herbs. Finely chop up some basil, parsley and dill. And grate in the zest of a lemon.
Some mayo will complete the dressing.
Drain the potatoes and let them cool enough to handle. When you can work with them but they are still warm, dice them into ¼ or ½ inch pieces – keep them all roughly the same size but use a size that you like.
Put the potatoes in bowl and sprinkle on some of the rice wine vinegar and a little salt and pepper. Toss and add a little bit more. The potatoes will absorb the vinegar and it really just adds something that putting the acid in the dressing doesn’t add. Taste the potatoes and add a little more of anything as needed. I added about 3 tablespoons of vinegar, give or take.
Now add the dressing.
And mix it together.
Give it a final taste for salt and pepper.
Serve it up and enjoy.
This potato salad is pretty tasty at room temp once you finish mixing it up but it tastes great if you chill it a little bit first too.
- 3 pounds baby red potatoes
- 3 green onions, thinly sliced,
- 1 celery stalk, diced into small cubes
- ¼ c parsley, chopped
- ¼ c basil, chopped
- 2 T dill, chopped
- 1 lemon, zest of
- ¾ c light mayo
- 3 T rice vinegar
- Place potatoes in a large pot, add cold water and a generous pinch of salt. Bring to a boil, reduce to simmer and cook until just tender but not falling apart, about 15 to 17 minutes.
- Meanwhile, make the dressing by combining green onion, celery, parsley, basil, dill, lemon zest and mayo in a bowl. Set aside until potatoes are done.
- Drain potatoes and allow to cool until you can handle them, but make sure they are still warm. Dice the potatoes into ½ inch pieces. Drizzle on half the vinegar and a pinch of salt and pepper. Toss and add the rest of the vinegar. Taste and adjust.
- Toss with the dressing.
- Serve immediately or chill first.