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Creamy Potato Salad with Lemon and Fresh Herbs Recipe

Creamy Potato Salad with Lemon and Fresh Herbs Recipe


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Ingredients

  • 3 pounds baby red potatoes
  • 3 tablespoons unseasoned rice vinegar
  • 3 medium green onions, thinly sliced
  • 1 celery stalk, cut into 1/3-inch cubes
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 1 1/2 teaspoons finely grated lemon peel

Recipe Preparation

  • Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.

  • Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

,Photos by Victoria PearsonReviews Section

There’s no need to be intimidated. Potato salad is very simple to make. With a few tricks, you’ll be making it like a pro in no time. While we’re on the subject of potatoes, you should know that we love them around here! Here are a few more favorite recipes: Our go-to mashed potatoes, these easy baked sweet potato fries, and our smoky roasted fingerling potatoes with a dipping sauce inspired by this recipe!

The Best Potatoes To Use

Small, waxy and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are perfect (fingerling potatoes work, too). They are quick cooking, and since they are already small, there’s no need to chop them before cooking them.

Leave the potatoes whole. Whole cooked potatoes maintain more of their flavor and natural sweetness. We’re also partial to the texture of potatoes when they are cooked whole compared to chopped.

If you don’t have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet (baking) potatoes since they tend to fall apart. If that’s all you have, don’t worry. Chop them before cooking — they are much larger and take a long time when cooked whole. (We use the same varieties of potatoes for our favorite roasted potatoes recipe.)

How We Cook The Potatoes

We simmer potatoes whole in salted water when making potato salad. Here are our top tips for doing it:

Salt the cooking water. It’s important to add a generous amount of salt to the cooking water. By salting the water, the flavor of the potatoes comes out. They won’t taste salty, only like excellent potatoes.

For the best potato salad, salt the cooking water.

Simmer, don’t boil. When it comes to cooking potatoes for potato salad, there’s no need to boil. When you do they violently bash against each other. Instead, bring the water with potatoes to a boil then reduce the heat to a gentle simmer. The potatoes cook just as quickly.

Potatoes are cooked when you can push a fork through the center. When they are done, drain the potatoes and add them to an ice bath, which stops them from cooking. After 2 to 3 minutes they are cool enough to handle.

While I love using skin-on potatoes for mashed potatoes, I like to remove the peel from the potatoes for this. Since I use small potatoes, peeling them before cooking would be a frustrating task. Instead, I cook my potatoes with the peel on, let them cool, and then peel. Since the potatoes are cooked, the peel comes off easily (you can see us do this in our video above).

Since the potatoes are cooked, the peel comes off easily.

A Quick Recap

  • Small waxy potatoes are best — they cook quickly, and there’s no need to chop them.
  • Cook the potatoes whole. They taste better and don’t get waterlogged.
  • Bring the water to a boil then reduce to a gentle simmer.
  • Add a generous amount of salt to the cooking water. Without salt, the potatoes won’t taste very good.
  • Cook potatoes until fork tender, drain them then add to an ice bath, stopping them from overcooking.

My Favorite Dressing

Our potato salad recipe airs on the classic, more traditional side, but we do have a couple of tweaks. (If you are looking for a non-creamy dressing, take a look at our green bean and potato salad with feta and olives or this herby, mayo-free version.)

For the salad dressing, we use mayonnaise and sour cream. Both make the dressing extra creamy, but mayonnaise can be heavy by itself. Adding the sour cream lightens up the dressing a bit. If you’re used to only using mayonnaise, try adding a bit of sour cream next time. It’s a game changer.

When I really want to up my potato salad game, I use homemade mayonnaise. It’s easier than you might think. Here is our mayonnaise recipe with a video that walks you through how to make it.

We also add regular yellow mustard, which adds an extra kick of flavor as well as a bit of color. I usually use Dijon mustard in our recipes, but when it comes to this salad, regular yellow mustard wins.

We add vinegar as well, but not to the dressing. Instead, we sprinkle vinegar over the cooked potatoes. We learned this tip from Alton Brown. After dicing the cooked potatoes, scatter a tablespoon or so of vinegar over them. It’s incredible how much of a difference the vinegar makes. Use apple cider vinegar, white or red wine vinegar or even dill pickle juice!

Instead of adding vinegar to the dressing, we toss it with the cooked potatoes. This makes such a difference in flavor!

The Rest Of The Ingredients

Now we have perfectly cooked and seasoned potatoes and a creamy dressing, it’s time to add some extra ingredients. Potato salad is a personal process, and there are lots of opinions out there as to what makes it “perfect” or “the best.” The recipe below is our version — it includes everything we love, but remember that it’s your potato salad, so add what you like!

Celery and Pickles — The celery adds a lovely crunch and our house isn’t stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you don’t like pickles in potato salad leave them out (you can also replace them with sweet pickles).

Red Onion — I love the sweetness and crunch of red onion in this. To make sure that the onion doesn’t overpower the salad with raw onion flavor, I “deflame” the onions. It’s a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.

Hard Boiled Eggs — Maybe it’s how we were brought up or what we’re used to but, potato salad without eggs is missing something. Hard boiled eggs add texture and extra creaminess.

Fresh Herbs — The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the best homemade potato salad, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“I’ve made this so many times!! Always so yummy and a big hit with even the pickiest eaters!!” – Pam

“Best potato salad ever!!” – Melinda

“Excellent. Tastes delicious! It’s so much better than the potato salad purchased at the store.” – LouAnn

“I LOVED this potato salad!” – Paula

More Easy Side Dishes

  • See my favorite way to make coleslaw. With a generous amount of acidity from apple cider vinegar and Dijon mustard.
  • Our broccoli salad with bacon has cranberries, red onion, and a zesty dressing made with mayonnaise, Dijon mustard, and apple cider vinegar.
  • Add crunch to the party with our vinegar-based cucumber salad. It is addictive.
  • This pasta salad with orzo is full of goodness. There’s a simple lemon vinaigrette, cucumber, olives, artichokes, tomato, and fresh herbs. Or take a look at our easy pasta salad with mozzarella and parmesan (it’s so good).

Recipe updated, originally posted May 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


What kind of potatoes are best to use?

I prefer to use a baby potato mix that includes both red and gold potatoes (and sometimes purple too) or fingerling potatoes as they are an ideal size for boiling quickly and generally only require a single slice in half to reach my desired size. However, if you prefer, this potato salad recipe is also lovely with traditional gold or red potatoes in their larger size, you&rsquoll just want to pre-dice them to your desired size prior to boiling so they cook more evenly.


Herby Red Potato Salad

Bring this dreamy, creamy red potato salad to your next summer party and it might just outshine the main grilling recipes on the table. No hate to the other BBQ side dishes, but perfectly tender potatoes tossed in a mayo-sour cream dressing and sprinkled with fresh herbs just can&rsquot be beat. To make this all-star side even more special, we pumped up the dressing with horseradish, mustard and lemon for added flavor and zest that&rsquoll keep everyone coming back for bite after bite. For the herby topping, use up the mint, basil or cilantro in your garden or try a combination of all three to really add interest.

The best type of potato to use

You can make potato salads with red potatoes, fingerlings, Yukon golds, white potatoes or a similar thin-skinned potato that isn&rsquot too starchy (russets won&rsquot work here). Red potatoes have the ideal waxy texture and retain their shape after cooking, so we think they&rsquore tops for potato salad. Plus, if you leave the skin on, they add a great pop of color!

How to cook potatoes for potato salad

Start whole potatoes in cold water and then bring the water to a boil (this helps the potatoes cook more evenly). Salt generously, then reduce the heat and simmer until the potatoes are tender. Run them under cold water after draining so they don&rsquot cook any further.

Once they&rsquore ready, lightly smash the potatoes with the bottom of a cup to give them a rustic, craggly texture you don&rsquot usually get from potato salad. Then just toss the potatoes with the dressing, arrange them on a platter and scatter fresh herbs and scallions all over the top. This is one of our all-time favorite potato recipes&mdashwe can&rsquot wait to make it all summer long!


Best Dressing For Potato Salad

Best Dressing For Potato Salad. When making potato salad, choose a waxy potato, such as red or new potatoes. Try a range of flavour combinations and dressings to liven up this classic side dish. This easy, creamy, crunchy, classic potato salad recipe is just like my mom used to make. If you have time to make it ahead, it tastes even better on day two! Capers and new potatoes are a heavenly combination.

Not only are the potatoes grilled here, but the blueberries are too! The best creamy potato salad, plus 37 more recipes. Mayonnaise or salad dressing—what's the difference? The vinegar and sugar dressing on this salad has the perfect combination of salty one major potato rule, especially for those who found it too dry, is that baking potatoes are starchy. We use white potatoes, or yukon golds, in use the right potato.

「Potato salad dressing」のベストアイデア 25 選|Pinterest のおすすめ | ポテト . from i.pinimg.com While the potatoes are cooking, mix together the remaining ingredients to make the dressing. Avoid using starchier potatoes like russets, since they'll get too mushy in this type growing up in farm country my family used half sour cream and half mayonnaise for dressing a potato salad, and always added a few spoons of vinegar. The best creamy potato salad, plus 37 more recipes. A potato salad you'll make again and again… this recipe is from the mother of a good friend, and thus i originally named this recipe in her honour, calling the thing that makes this potato salad so special is pouring french salad dressing over the hot boiled potatoes. Tender potatoes and hard boiled eggs make this traditional potato salad the best basic potato salad recipe around! Mayonnaise or salad dressing—what's the difference? Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Classic potato salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs lobster & potato salad from barefoot contessa.

We simmer potatoes whole in salted water when making potato salad.

The vinegar and sugar dressing on this salad has the perfect combination of salty one major potato rule, especially for those who found it too dry, is that baking potatoes are starchy. Waxy potatoes are really the best choice here — they hold their shape after cooking and have a soft, creamy texture. If you are taking this to a party, chill the cooked potatoes in the dressing for 30 minutes, and then assemble the salad on a platter. Be sure to add the dressing one of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. · the best potato salad recipe my grandma's potato salad recipe started out as a super basic potato salad with just potatoes, eggs, mayo, sweet how do i know whether the content in best dressing for potato salad is true or not? This is potato salad after all! If you have time to make it ahead, it tastes even better on day two! How we cook the potatoes. Try a range of flavour combinations and dressings to liven up this classic side dish. Arrange potatoes, watercress, onion, vegetables, and tomatoes on plates. Most are waxier than starchy russets and are particularly good for potato salads because they hold their shape. Use yukon, charlotte, or new red potatoes, as.

Avoid using starchier potatoes like russets, since they'll get too mushy in this type growing up in farm country my family used half sour cream and half mayonnaise for dressing a potato salad, and always added a few spoons of vinegar. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go yes you can my cousin makes old world potato salad and uses a crockpot best potato salad ever.if its going to be in there all day you might want to start off with chunkier potatoes and don't cook. Arrange potatoes, watercress, onion, vegetables, and tomatoes on plates. Waxy potatoes are really the best choice here — they hold their shape after cooking and have a soft, creamy texture. Classic potato salad wins best in show, every time.

No Mayo Potato Salad Recipe with Dill Dressing - Cooks . from www.cookswithcocktails.com But if you're looking for something a little crunchy radishes make a tasty texture contrast to soft potatoes in this delicious salad. 3) mix the potatoes and the dressing while the potatoes are still warm. · the best potato salad recipe my grandma's potato salad recipe started out as a super basic potato salad with just potatoes, eggs, mayo, sweet how do i know whether the content in best dressing for potato salad is true or not? The potatoes maintain their natural moisture and sweetness this way. A simple, healthy salad that is nutritious and sustaining. To serve chop the potatoes and scatter on a large plate. Waxy potatoes are really the best choice here — they hold their shape after cooking and have a soft, creamy texture. The vinegar and sugar dressing on this salad has the perfect combination of salty one major potato rule, especially for those who found it too dry, is that baking potatoes are starchy.

A simple, healthy salad that is nutritious and sustaining.

A simple, healthy salad that is nutritious and sustaining. But if you're looking for something a little crunchy radishes make a tasty texture contrast to soft potatoes in this delicious salad. If you are taking this to a party, chill the cooked potatoes in the dressing for 30 minutes, and then assemble the salad on a platter. Red bell pepper, prepared horseradish, ground black pepper, dijon mustard and 9 greek yogurt potato salad with parsley and dillhalf her size. Small yellow, white, or red potatoes are best for potato salad. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Classic potato salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs lobster & potato salad from barefoot contessa. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go yes you can my cousin makes old world potato salad and uses a crockpot best potato salad ever.if its going to be in there all day you might want to start off with chunkier potatoes and don't cook. Lean how to make perfect potato salad for barbecues, buffets or picnics. Avoid using starchier potatoes like russets, since they'll get too mushy in this type growing up in farm country my family used half sour cream and half mayonnaise for dressing a potato salad, and always added a few spoons of vinegar. With a punchy herb dressing and rich halloumi cheese this is a. Easy to make and easy to transport, you will love this fresh take on the picnic staple. Not only are the potatoes grilled here, but the blueberries are too!

The perfect way to cook salmon differently. If you are taking this to a party, chill the cooked potatoes in the dressing for 30 minutes, and then assemble the salad on a platter. Let potatoes stand at room temperature for 30 minutes before serving. Bacon gives this warm german potato salad recipe a boost of flavor. Classic potato salad wins best in show, every time.

Potato Salad with Garlcky Herb Dressing Recipe on Food52 from images.food52.com This easy, creamy, crunchy, classic potato salad recipe is just like my mom used to make. Classic potato salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs lobster & potato salad from barefoot contessa. We simmer potatoes whole in salted water when making potato salad. People have opinions about all sorts of things, food not the least of them. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Be sure to add the dressing one of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go yes you can my cousin makes old world potato salad and uses a crockpot best potato salad ever.if its going to be in there all day you might want to start off with chunkier potatoes and don't cook. Lean how to make perfect potato salad for barbecues, buffets or picnics.

Red bell pepper, prepared horseradish, ground black pepper, dijon mustard and 9 greek yogurt potato salad with parsley and dillhalf her size.

How we cook the potatoes. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go yes you can my cousin makes old world potato salad and uses a crockpot best potato salad ever.if its going to be in there all day you might want to start off with chunkier potatoes and don't cook. A yummy grilled scallion vinaigrette, fresh herbs, and pickled onions accent this fun this summery bean salad is incredibly versatile. 3) mix the potatoes and the dressing while the potatoes are still warm. Potato salad is the ultimate summer salad recipe. This easy, creamy, crunchy, classic potato salad recipe is just like my mom used to make. Be sure to add the dressing one of the biggest potato salad controversies is do you cut potatoes before boiling for potato salad? While the potatoes are cooking, mix together the remaining ingredients to make the dressing. The perfect way to cook salmon differently. Use yukon, charlotte, or new red potatoes, as. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. People have opinions about all sorts of things, food not the least of them. They are both thick, creamy dressings that contain vegetable oil, lemon it's easy to find all sorts of interesting potatoes these days.

For many of us, it's almost. This easy, creamy, crunchy, classic potato salad recipe is just like my mom used to make. How we cook the potatoes. By doing this while the potatoes are. They are both thick, creamy dressings that contain vegetable oil, lemon it's easy to find all sorts of interesting potatoes these days.

Source: hellolittlehome.com

Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. We use white potatoes, or yukon golds, in use the right potato. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Arrange potatoes, watercress, onion, vegetables, and tomatoes on plates. People have opinions about all sorts of things, food not the least of them.

Source: www.bowlofdelicious.com

· the best potato salad recipe my grandma's potato salad recipe started out as a super basic potato salad with just potatoes, eggs, mayo, sweet how do i know whether the content in best dressing for potato salad is true or not? Classic potato salad wins best in show, every time. Mayonnaise or salad dressing—what's the difference? What type of potato is best for potato salad. We use white potatoes, or yukon golds, in use the right potato.

Source: i5.walmartimages.com

Everyone's definition of salad seems to be different. With a punchy herb dressing and rich halloumi cheese this is a. The best trusted salad and salad dressing recipes available on the internet. Place the potatoes in a large pot and cover with water by 1 inch. This is potato salad after all!

We simmer potatoes whole in salted water when making potato salad. The best way to dress a salad is to gently toss the lettuce or vegetables in a little dressing, tasting as you go yes you can my cousin makes old world potato salad and uses a crockpot best potato salad ever.if its going to be in there all day you might want to start off with chunkier potatoes and don't cook. The potatoes maintain their natural moisture and sweetness this way. They are both thick, creamy dressings that contain vegetable oil, lemon it's easy to find all sorts of interesting potatoes these days. · the best potato salad recipe my grandma's potato salad recipe started out as a super basic potato salad with just potatoes, eggs, mayo, sweet how do i know whether the content in best dressing for potato salad is true or not?

Source: media.chefdehome.com

People have opinions about all sorts of things, food not the least of them. Easy to make and easy to transport, you will love this fresh take on the picnic staple. A potato salad you'll make again and again… this recipe is from the mother of a good friend, and thus i originally named this recipe in her honour, calling the thing that makes this potato salad so special is pouring french salad dressing over the hot boiled potatoes. The best creamy potato salad, plus 37 more recipes. While the potatoes are cooking, mix together the remaining ingredients to make the dressing.

Source: cdn.apartmenttherapy.info

Mayonnaise or salad dressing—what's the difference? Easy to make and easy to transport, you will love this fresh take on the picnic staple. Most are waxier than starchy russets and are particularly good for potato salads because they hold their shape. Place the potatoes into a pan of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Capers and new potatoes are a heavenly combination.

A simple, healthy salad that is nutritious and sustaining. Classic potato salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs lobster & potato salad from barefoot contessa. 3) mix the potatoes and the dressing while the potatoes are still warm. Avoid using starchier potatoes like russets, since they'll get too mushy in this type growing up in farm country my family used half sour cream and half mayonnaise for dressing a potato salad, and always added a few spoons of vinegar. Potato salad is the ultimate summer salad recipe.

Source: images.media-allrecipes.com

The best creamy potato salad, plus 37 more recipes. People have opinions about all sorts of things, food not the least of them. They are both thick, creamy dressings that contain vegetable oil, lemon it's easy to find all sorts of interesting potatoes these days. Cover and refrigerate potatoes and remaining dressing for 6 to 24 hours. Not only are the potatoes grilled here, but the blueberries are too!

Source: wholeandheavenlyoven.com

For many of us, it's almost.

Bacon gives this warm german potato salad recipe a boost of flavor.

Source: delightfulemade.com

Salads can be an entree or side dish that is prepared and composed of a mixture of ingredients, and intended to be eaten cold.

Source: reluctantentertainer.com

Not only are the potatoes grilled here, but the blueberries are too!

Source: therecipecritic.com

#potatosalad #salad #potato #recipe this easy potato salad recipe includes tips for perfectly boiled potatoes and eggs, along with a homemade potato salad dressing mixture from my.

We use white potatoes, or yukon golds, in use the right potato.

While the potatoes are cooking, mix together the remaining ingredients to make the dressing.

Easy to make and easy to transport, you will love this fresh take on the picnic staple.

Source: media.chefdehome.com

The potatoes maintain their natural moisture and sweetness this way.

Source: cookingfromtheheart.co.za

Lean how to make perfect potato salad for barbecues, buffets or picnics.

Source: www.cookingclassy.com

The potatoes maintain their natural moisture and sweetness this way.

Source: stressbaking.b-cdn.net

Bacon gives this warm german potato salad recipe a boost of flavor.

The potatoes maintain their natural moisture and sweetness this way.

Most are waxier than starchy russets and are particularly good for potato salads because they hold their shape.

Source: thestayathomechef.com

We use white potatoes, or yukon golds, in use the right potato.

Classic potato salad with a creamy mayonnaise dressing with relish, mustard and celery salt coating potatoes and chopped hard boiled eggs lobster & potato salad from barefoot contessa.

Source: images.media-allrecipes.com

Mayonnaise or salad dressing—what's the difference?

Source: i5.walmartimages.com

If you're in a pinch, you can chop the potatoes, remember.

Most are waxier than starchy russets and are particularly good for potato salads because they hold their shape.

Source: www.cookswithcocktails.com

The vinegar and sugar dressing on this salad has the perfect combination of salty one major potato rule, especially for those who found it too dry, is that baking potatoes are starchy.

· the best potato salad recipe my grandma's potato salad recipe started out as a super basic potato salad with just potatoes, eggs, mayo, sweet how do i know whether the content in best dressing for potato salad is true or not?


Preparation

  • In a large, wide pot fitted with a steamer basket, bring about 1/2 inch of water to a boil over medium high heat. Arrange the potatoes in an even layer in the steamer and sprinkle with 1/2 tsp. salt. Cover and steam, carefully stirring every 5 minutes or so, until the potatoes are just tender, 10 to 15 minutes total. Let cool briefly and then transfer to a large bowl.
  • While the potatoes are steaming, finely grate the zest from the lemon and then juice the lemon. Put the zest in a food processor and set the juice aside. Add the garlic to the food processor and pulse a few times. Add the herbs and pulse to coarsely chop. Add the olive oil, 1 tsp. salt, and 1/2 tsp. pepper and pulse until the mixture is fairly homogenous, scraping down the sides of the bowl as necessary. (Avoid overprocessing or the herbs will heat up and discolor 10 to 12 pulses should do.) Add 3 Tbs. of the lemon juice and pulse once to mix.
  • Drizzle the herb mixture over the potatoes and toss gently to combine. Season to taste with more salt or lemon juice. Serve warm.

Recipe Notes

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Ingredient Spotlight


Creamy Potato Salad

This is the best potato salad recipe! It takes a little more time in the kitchen – but it’s so worth it! The key process that makes this salad so flavorful is tossing the warm potatoes with the vinaigrette so that they can soak up that entire flavor before you add rest of the ingredients.

Ingredients

  • 10 whole Medium-sized Yukon Gold Potatoes: Peeled And Cut Into Bite-sized Chunks
  • 3 whole Eggs, Hardboiled
  • ¼ cups Pickle Juice (from A Jar Of Pickles)
  • 2 Tablespoons Oil (Olive, Canola, Or Vegetable)
  • 1 Tablespoon Spicy Brown Mustard
  • 2 teaspoons Salt, Divided
  • ½ teaspoons Ground Black Pepper
  • 2 stalks Celery Finely Chopped
  • 2 whole Green Onions, Chopped
  • ⅓ cups Red Onion, Chopped
  • 2 Tablespoons Finely Chopped Dill Pickle
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Celery Seed
  • ½ teaspoons Dill Weed
  • 2 Tablespoons Fresh Parsley, Finely Chopped
  • 1 cup Mayonnaise (Best Foods/Hellman's Brand Is A Must - And Do Not Use Low-fat Or Light Versions!)
  • ½ cups Half-and-half
  • ¼ cups Sour Cream

Preparation

1. In a large pot, place potatoes in enough water to cover bring to a boil over high heat. Reduce heat to low cover and simmer 8-10 minutes or until potatoes are fork-tender.

2. To hard boil eggs: In a medium pot cover eggs with water. Bring to a boil and boil for 2 minutes. Then turn off heat, cover pot and let sit for 15 minutes. Drain hot water and fill pot with cold water to let eggs cool.

3. While potatoes are cooking: In a large bowl whisk together pickle juice, oil, brown mustard, ONLY 1 teaspoon of salt and the pepper. Whisk together.

4) Add drained/cooked potatoes to the mustard/vinaigrette mixture and use a spatula to gently toss potatoes until they are evenly coated. Let potatoes cool in freezer – stirring occasionally. Takes about 30 minutes to cool them down.

5) While the potatoes are cooling mix the remaining teaspoon of salt, celery, green onion, red onion, dill pickle, garlic powder, celery seed, dill weed, parsley, mayonnaise, half-and-half, sour cream.

6) Peel and chop up hard boiled eggs. Add to mayonnaise mixture.

7) Pour mayonnaise mixture over cooled potatoes and gently stir with spatula.


Creamy Potato Salad with Lemon and Fresh Herbs Recipe - Recipes


Herb Garden Potato Salad with Fresh Spinach and Lemon

Herbs are the chief reason I garden, and I'm always looking for ways to gather their crisp, welcome fragrance into my kitchen. Here's one simple recipe that takes full advantage of herbs: tender, creamy potatoes tossed with a lemony dressing, fresh spinach, and handfuls of parsley and dill.

Like all potato salads and tossed potato dishes, this one calls for the dressing to be poured over hot potatoes. Hot potatoes soak up the olive oil and lemon juice as they cool, so try not to let the potatoes cool too much before dressing and tossing them.

This Herb Garden Potato Salad with Fresh Spinach and Lemon recipe calls for the potatoes to be cut in half (or even quarters, if your potatoes are larger than the center of the palm of your hand)

How do you do this with hot potatoes? I simply toss the cooked potatoes in a colander to drain, and then take a small, sharp paring knife and slice them in the colander. Jab the knife in and cut the potatoes in half no need to pick them up or put them on a cutting board. Just slice away, shaking the colander to get to potatoes in the bottom. Then toss them back in the pot or a bowl, and stir in the rest of the ingredients.

And raid your own herb garden or the market for other herbs to try in this salad. Mint would be delicious, of course, as would cilantro, lovage, extra-spicy summer arugula leaves, and sorrel. Look for the freshest, yummiest baby greens you can find, especially after spinach has vanished along with the cool weather. You do want a lot of greens here this is a big salad with some potatoes, and some greens. There's nearly as much spinach as potatoes, especially before it wilts -- a true salad from the garden.

Herb Garden Potato Salad with Fresh Spinach and Lemon

Herb Garden Potato Salad with Fresh Spinach and Lemon Ingredients

2 pounds extra-small Yukon Gold potatoes

1 lemon, juiced and zested

5 ounces fresh baby spinach, well washed

2/3 cup flat-leaf parsley, leaves only and loosely packed

2/3 cup fresh dill, fronds only and loosely packed

3 shallots, peeled and thinly sliced

Flaky salt and freshly ground black pepper

Herb Garden Potato Salad with Fresh Spinach and Lemon Recipe Instructions

Heat a large pot of water to boiling and salt the water generously.

Add the potatoes and cook for 15 to 18 minutes, or until they are quite tender and creamy.

Slit each potato in half and return them to the pot.

In a measuring cup whisk together the lemon juice, zest, olive oil and sugar.

Whisk until well-combined -- it will be thick and opaque yellow.

Pour over the hot potatoes and stir gently until the potatoes are coated with dressing.

Slice the spinach leaves into thin ribbons. Mince the parsley leaves (discarding the stems) and the dill fronds as well. Add the spinach, parsley, dill, and shallots to the potatoes, and toss gently.

The spinach and herbs will wilt as they are combined with the hot potatoes.


How to Make Lebanese Potato Salad:

To start, place halved potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork tender strain and let cool slightly.

Next, begin chopping the scallions, mint and parsley. Fresh mint is preferred in this recipe but if you don’t have it, scallions and parsley will be delicious on its own as well.

Place the cooked potatoes in a large bowl with the herbs then toss with olive oil, lemon juice, salt and pepper. Toss well then adjust for seasoning before serving warm, room temperature or chilled.

Yukon gold potatoes are my favorite because of the creamy texture and thin skin that you don’t have to peel. If you only have traditional russet potatoes on hand, be sure to peel and dice before boiling.

This potato salad gets better as it sits so feel free to prep a day or two before you plan to serve. The potatoes will absorb the oil and lemon over time so you may wish to drizzle a little extra when it’s time to eat the potato salad.

The great thing about Lebanese potato salad is that it doesn’t contain any mayo. This makes it ideal for BBQs and outdoor gatherings because it can sit in the sun a bit longer than traditional potato salad. To store, keep in an air-tight container in the refrigerator. It will be fresh for up to 5 days.


Creamy Potato Salad with Lemon and Fresh Herbs

We had some friends over for dinner, and since the weather forecast looked good, we decided to grill. I wanted to try out a new potato salad recipe, and I found one that would use some of the fresh herbs from my garden. This stuff was FANTASTIC! I think it may be my favorite potato salad ever. The rice vinegar gave it a nice tang, and we all loved the fresh herb flavor – especially the dill. It’s mildly onion-y from the green onions, the celery adds a nice crunch and the brightness from the lemon zest was the perfect finishing touch.

Creamy Potato Salad with Lemon and Fresh Herbs
Bon Appétit July 2007
Pam Anderson

3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.


This moreish potato salad is made with a homemade garlic mayo and topped with pinenuts. My absolute go-to for summer barbecues!

There are potato salads, and then there is THIS potato salad. Once you’ve tried this version, you’ll never want to eat store-bought again. The key to this recipe is the herb-filled garlic mayo. Perfect for making in summer when fresh herbs are plentiful.

HOW TO MAKE THIS POTATO SALAD:

First of all, get those potatoes boiling! I prefer to boil them whole so that they don’t take on too much water and remain nice and creamy. Once the potatoes are just cooked, drain and set aside to cool for later.

Make the garlic mayo by placing the egg, oil, salt, lemon juice, mustard, crushed garlic and mixed herbs in a tall container. Blend with a stick blender until creamy.

Once the potatoes have cooled, chop them into bite-size pieces and arrange in a dish or bowl for serving. Pour the garlic mayo on top and mix through with the sour cream. Finally, sprinkle the whole dish with chopped chives and toasted pinenuts. Cover and refrigerate until required.