No mayo potato salad? Yes, please! Sometimes we just want something vibrant, fresh, and zingy without all the weight of a heavy sauce - especially in the height of summer. It doesn't matter if you serve this warm, room temp, or cold which makes it an excellent dish for entertaining at home or taking to a potluck. Use these herbs - especially the mint - or grab whatever else is growing in your garden right now! Mixing multiple fresh herbs together is an excellent way to pack a punch of flavor and create a robust, impressive, this-should-be-fancier-than-it-is flavor profile.
| Servings: 8-10 |
Prep: 20 minutes
|
Cook: 20 minutes |
Ingredients
- 3 pounds small red, creamer, or wax potatoes
- 2 Tbsp granulated sugar, plus a pinch for the dressing
- 4 Tbsp white vinegar - divided
- Salt and black pepper, to taste
- 1/2 Cup Extra Virgin Olive Oil
-
2-3 cloves garlic, minced
- 2 tsp Dijon mustard
- 1/2 tsp crushed red pepper flakes
- 1/2 Cup fresh parsley - gently packed and chopped
- 1/4 Cup fresh dill - gently packed and chopped
- 1/4 Cup fresh mint - gently packed and choppex
- 4 scallions - thinly sliced (about 1/2 Cup)
- 3 whole ribs celery - finely diced (about 1 Cup)
- 1 small red onion - finely diced (about 3/4 Cup)
Instructions
- Add 2 quarts cold water to a large pot. Then, add the cut potatoes and bring the water to a gentle boil over high heat. Once boiling, add 2 Tablespoons of salt, 2 Tablespoons of sugar, and 2 tablespoons of vinegar to the water. Reduce heat to a simmer, stir occasionally, and cook potatoes until they are fork tender, about 10-12 minutes. Drain the potatoes, then transfer warm potatoes to a large mixing bowl.
- Meanwhile, make the dressing. To a small bowl, add oil, garlic, remaining 2 Tablespoons of vinegar, Dijon, crushed red pepper flakes, along with a generous pinch of sugar. Season with salt and black pepper, to taste. (Around 1 tsp salt and 1/2 tsp pepper.) Grab a whisk and vigorously stir until all ingredients are emulsified and fully combined. Add the fresh herbs and whisk again. Taste and season if it needs more salt and pepper.
- Drizzle half of the dressing over the warm potatoes and gently toss to combine. Add in the scallions, celery, red onion and toss again. Add more dressing if the potatoes seem dry - you want the dressing to soak into the potatoes for maximum flavor, so make sure to add it while the potatoes are still warm. When doing so, you'll likely use all of your prepared dressing.
- Serve warm, at room temp, or chilled depending on your preference
Rebecca's Notes
- Rebecca's preference is to eat this warm or at room temp - just don't leave at room temp more than 2 hours
- Change out the fresh herbs with any that suit you! This salad is immensely versatile. Think cilantro, tarragon, rosemary, thyme. But if you want to leave your guests extra impressed, don't skip the mint. They will all be wondering "What is that extra special zing?"
- Rebecca likes to add a bit more Dijon mustard, to give it a little extra punch. Up to 1 Tbsp totally works.
- Recipe and photo courtesy of No Spoon Necessary; recipe has been modified as above based on Rebecca's experience with making it, but is primarily derived from this original