Wednesday, March 30, 2011

Creamy Potato Salad with Lemon and Fresh Herbs

I'm not really a potato salad kind-of girl.  I like it enough to eat every once in awhile, perhaps at a summer picnic gathering, but I rarely if ever do I make it.  I would prefer some other kind of salad instead.  I think it is the mayonnaise.  It is generally too thick or too sticky or too overpowering in the recipe.  That got me to thinking that there are so many variations to classic recipes around now, that there had to be some kind of potato salad that I enjoy.  My searching paid off...I found one that I would easily make again, and again, and again.

This Creamy Potato Salad with Lemon and Fresh Herbs is not thick since the mayonnaise is thinned with rice vinegar.  The mixture of fresh herbs, lemon zest, green onions, and celery is the perfect combination of flavors and that is what you taste.  Fresh.  Lemony.  Herby.  Yummy.  Both my husband and I thought this was by far the best potato salad recipe we had ever eaten.  It is absolutely delicious.   Picnic season, bring it on.  I'm ready this year.

3 pounds baby red potatoes
3 tablespoons rice vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
3/4 cup mayonnaise
4 green onions, greens and whites chopped
2 stalks celery, chopped small
1/3 cup fresh parsley, chopped
1/3 cup fresh basil, chopped
2 tablespoons fresh dill, chopped
1 1/2 teaspoons lemon peel, freshly grated

1.  Place potatoes in a large saucepan willed with water and bring to a boil over high heat; reduce heat to medium-low and simmer for 17 minutes, or until potatoes are tender.  Drain and let stand until cool enough to handle, about 20 minutes.

2.  Meanwhile, mix together mayonnaise, green onions, celery, parsley, basil, dill, and lemon peel in a medium bowl.  Set aside.

3.  Cut potatoes into 3/4-inch cubes, peel if desired.  Place half of the potatoes in a large bowl; sprinkle with half of the vinegar, salt, and pepper.  Add the remaining potatoes to the bowl; sprinkle with remaining vinegar, salt, and pepper.  Add the mayonnaise-herb mixture to the bowl and stir well.  Cover and chill for up to 8 hours before serving.

Recipe adapted from

Other Potato Salads to try:
Dad's Potato Salad by Simply Recipes
Horseradish Potato Salad by Smitten Kitchen
Martha's All American Potato Salad  by What's on my Plate
Mom's Hot German Potato Salad by Modern Comfort Food

3 comments: said...

Your potato salad looks so fresh tasting and yummy.. My favorite way is to toss in a skinny ranch dressing with lots of fresh dill and scallions.

Susan Lindquist said...

Oh! The first potato salad of the Springtime season! I have just found your blog and will be back to visit! I've loved what I've seen!

Mamahollioni said...

Nancy--Thanks. Your version sounds lovely as well.

Susan--I'm glad you visited. I hope to see you soon. I'd love to take a look at your recipes too.