Jun 16, 2010

Herbed Potato Salad

Herbed Potato Salad

I’ve been on a major potato salad kick lately, especially with the warmer weather upon us. They just go so well with so many things.

As much as I like my regular potato salad or even my beloved country potato salad, sometimes I just want something a little lighter and a tad less fattening than a salad with a cup of mayonnaise in it, but every bit as flavorful. In fact, I even dare to say that this herbed potato salad is more flavorful and powerful. The flavors are far more pure, intense and the herbs add a freshness to the potatoes that you just can’t get with mayonnaise.


This fresh and lightly acidic potato salad goes extremely well with any type of grilled meat or chicken, so it makes a perfect addition to your BBQ. Throw in a big, crispy green salad or the Moroccan Tomato Salad I posted last Monday, and you have one seriously amazing meal.

Ingredients:

1 1/2 pound potatoes
2 tbsp chicken or vegetable broth
1 tbsp white wine vinegar
1/2 tsp Dijon mustard 
3 tbsp olive oil
2 scallions
fresh dill
parsley (flat-leaf)
pepper
salt

Optional: splash of fresh lemon juice
Optional: garlic
 

Directions:

First things first. Peel, wash and cut the potatoes in bit-size pieces. Boil them in lightly salted water until fork tender, this should take 8 to 10 minutes max. Keep an eye on them, you don’t want to over-cook them.
Herbed Potato Salad

Get yourself a big bowl and combine 3 tbsp (extra virgin) olive oil with 1 tbsp white wine vinegar.
Herbed Potato Salad

Now this is completely optional—it’ll bump up the acidity and not everyone likes that—but a good squeeze of fresh lemon juice will up the flavors and freshness even more.
Herbed Potato Salad

You can also grate a small garlic clove and add it to the vinaigrette. I kept this one garlic-free for a change.

 
Pour in 2 tbsp chicken broth (vegetable broth for the vegetarians among you), 1/2 a tsp Dijon mustard and whisk away. The vinaigrette will become thicker, which is good. Really good.
Herbed Potato Salad

Finely chop the spring onions. Alternately you could opt for finely minced red onion as well, but spring onions are a bit more mellow.
Herbed Potato Salad

Flat-leaf parsley, this is usually a staple for me. And I still had some dill left from my Moroccan tomato salad. Now believe me when I say that dill and potatoes happen to be a match made in culinary heaven.
Herbed Potato Salad

Finely mince your fresh herbs. You don’t want to do the dried herbs thing in this salad, really.
Herbed Potato Salad

Add the herbs to the vinaigrette and season with a pinch of salt and black pepper.
Herbed Potato Salad

Drain the potatoes, let them steam-dry for a few minutes and then add them to the dressing while they’re still hot, that way they’ll take on the flavors even more. Sprinkle the chopped spring onions in there and let the potato salad cool off.
Herbed Potato Salad

Serve the potato salad at room-temperature or cold. I prefer room-temp, the flavors seem to come out even more then.

 
This is such a crazy simple and fast recipe, but like I said, the flavors are so pure and fresh and that is really what makes this salad unique.
Herbed Potato Salad

Herbed Potato Salad
Ingredients
  • 1 1/2 pound potatoes
    2 tbsp chicken or vegetable broth
    1 tbsp white wine vinegar
    1/2 tsp Dijon mustard
    3 tbsp olive oil
    2 scallions
    fresh dill
    parsley (flat-leaf)
    pepper
    salt

    Optional: splash of fresh lemon juice

    Optional: garlic
Directions
  1. Peel, wash and dice the potatoes in bit-size pieces. Boil them in lightly salted water until for tender. This should 8 to 10 minutes maximum.

    In a bowl you combine the oil, white wine vinegar (optionally) a splash of fresh lemon juice and mustard. You can also add a grated garlic clove, if you like. Whisk well.

    Finely mince the spring onions and fresh herbs. Add them to the dressing and season with a pinch of salt and freshly cracked black pepper.

    Drain the potatoes, steam-dry them for a fewminutes and add them to the dressing while they’re still hot. Toss them, sprinkle the spring onions in there and let them cool off completely.

    Serve the potato salad at room temperature or cold.
Meal type: salads
Servings: 4
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    22 Comments »

    1. 1

      I am dooling. This sounds really really refreshing and yummy at the same time. Gotta try it.

      Celeste @ Berrytravels on Jun 16, 2010 @ 11:50 am Reply
    2. 2

      Looks delicious! Love the use of fresh herbs.

      Maria on Jun 16, 2010 @ 12:27 pm Reply
    3. 3

      I love potatoes!!! Wow, that looks really good. I’m thinking rosemary would be fabulous as well.

      Debbie on Jun 16, 2010 @ 12:33 pm Reply
    4. 4

      will give this a try…said I’d bring potato salad to our Father’s Day get-together, but was wondering about trying something without mayo – thanks for the timely posting :)

      Sara on Jun 16, 2010 @ 3:07 pm Reply
    5. 5

      I’m not a big mayo fan so this looks great to me. Thanks for sharing!

      C.C on Jun 16, 2010 @ 5:05 pm Reply
    6. 6

      So I just found your site today and am so stoked! This potato salad looks exactly like the type you would be served at a French  restaurant. Except better!

      Melissa on Jun 16, 2010 @ 5:16 pm Reply
    7. 7

      Rather similar to my mum’s recipe but she adds chopped gerkins and uses gherkin water instead of vinegar. Yum.
      My grandmother added finely chopped crispy <i>Speck</i> (what we call the fat bit of bacon).

      Karohemd on Jun 16, 2010 @ 5:26 pm Reply
    8. 8

      @ Karohemd:

      My mom always combined minced gherkins (not the sweet ones, though) with those small pickled onions (we call them silver onions). I’m more a spring onion kinda girl but that’s the only thing I adapted from my mom’s original recipe.

      Kay on Jun 16, 2010 @ 5:34 pm Reply
    9. 9

      Your photos are always so gorgeous. This potato salad looks perfect.

      Memoria on Jun 16, 2010 @ 5:58 pm Reply
    10. 10

      A wonderful potato salad!!

      Cherine on Jun 16, 2010 @ 8:05 pm Reply
    11. 11

      I know what you mean, I have also started making my potato salad with vinaigrette. And you are right the flavours come out better if the potatoes are still warm. And think of all the varieties, different herbs/vinegars/onions.
      Simple but delicious none the same..

      Vanessa on Jun 16, 2010 @ 11:22 pm Reply
    12. 12

      Oh, this looks soooo good. I like mayonnaise, but summer weather seems to call for something lighter. This is perfect!

      Jodi on Jun 17, 2010 @ 1:30 am Reply
    13. 13

      This is what it will take to make me give up my beloved mayonnaise at least once.  I’m a real lemon fiend, so I wonder what would happen if I replaced all the vinegar with lemon juice?  Would it taste Greek?

      Betsy on Jun 17, 2010 @ 5:06 am Reply
    14. 14

      @Betsy:

      I use just lemon often an it tastes great. I even throw in a little lemon zest now and then. It won’t really taste Greek, though. Maybe if you throw in some grated garlic and Greek oregano?

      Kay on Jun 17, 2010 @ 7:56 am Reply
    15. 15

       
      This great, light and healthy potato salad, that will not go bad in heat with egg based mayo in it. I love your blog and step by step pictures! First time commenting here.

      Pam on Jun 19, 2010 @ 9:46 am Reply
    16. 16

       
      This is much light and healthier salad. Plus no worries about potato salad going bad in heat due to egg based mayo in it.
      Love the step by step pictures! Pictures are amazing.

      Pam on Jun 19, 2010 @ 9:48 am Reply
    17. 17

      That salad looks soooooo good! I love dill, scallions and potatoes. Terrific shots too!
       
      Cheers,
       
      Rosa

      Rosa on Jun 20, 2010 @ 8:08 pm Reply
    18. 18

      I made the potato salad last night and it was delicious.  The fresh dill was so nice (and I had so much leftover dill) that today I made a tomato-cucumber salad, with chopped celery heart, the leftover dill, olive oil, lemon juice, white balsamic vinegar, and chopped garlic.  Dill with garlic and olive oil is so yummy, I could eat that alone with crusty bread and be quite happy! Thanks for all the great ideas Kay, you always start me thinking!!

      Vicky on Jun 20, 2010 @ 8:11 pm Reply
    19. 19

      I love this and can’t wait to make it. Beautiful.

      Janna M on Jun 25, 2010 @ 3:32 am Reply
    20. 20

      Wow, great job here. Awesome picture too! You should really consider submitting this to <a href=”http://www.recipe4living.com/articles/the_perfect_potato_salad_recipe_contest.htm”>Recipe4Living’s Perfect Potato Salad Contest</a>! It looks delicious!

      Sophia on Jun 26, 2010 @ 12:01 am Reply
    21. 21

      Would it be ok to make this the day before a party? 

      Irene on Feb 7, 2013 @ 6:07 am Reply
    22. 22

      This is really delish and quite low calorie compared to traditional potato salads. Thanks so much for the recipe

      Deborah on May 31, 2014 @ 7:30 pm Reply

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