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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.
Get yourself a big bowl and combine 3 tbsp (extra virgin) olive oil with 1 tbsp white wine vinegar.
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.
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.
Finely chop the spring onions. Alternately you could opt for finely minced red onion as well, but spring onions are a bit more mellow.
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.
Finely mince your fresh herbs. You don’t want to do the dried herbs thing in this salad, really.
Add the herbs to the vinaigrette and season with a pinch of salt and black pepper.
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.
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 | |
| Ingredients |
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| Directions |
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| Meal type: | salads |
| Servings: | 4 |
| copyright © kayotickitchen.com | |
21 Comments »
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I am dooling. This sounds really really refreshing and yummy at the same time. Gotta try it.
Looks delicious! Love the use of fresh herbs.
I love potatoes!!! Wow, that looks really good. I’m thinking rosemary would be fabulous as well.
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 :)
I’m not a big mayo fan so this looks great to me. Thanks for sharing!
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!
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:
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.
Your photos are always so gorgeous. This potato salad looks perfect.
A wonderful potato salad!!
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..
Oh, this looks soooo good. I like mayonnaise, but summer weather seems to call for something lighter. This is perfect!
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:
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?
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.
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.
That salad looks soooooo good! I love dill, scallions and potatoes. Terrific shots too!
Cheers,
Rosa
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!!
I love this and can’t wait to make it. Beautiful.
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!
Would it be ok to make this the day before a party?