Herby Red Potato Salad

Herby Red Potato Salad

Let’s dispel a myth right now:  Potato salad is not just for summer picnics!  I love potato salad and just when my guests are expecting mashed potatoes or oven roasted – I mix things up and serve red potato salad.  This can be served hot or at room temperature – allowing you to make it ahead if you want and not worrying about getting it piping hot to the table at the last minute.

I served this potato salad alongside filet mignon and it was a big hit.  Sure, it’s casual – but that’s what I like about it so much.  I don’t care for a gloppy salad – so I go easy on the mayo in this recipe.  And I like to use red potatoes because you don’t have to peel them – and I find the red color of the skins poking out under the sauce very appealing.

Once again – versatility is the key.  Try different variations on the sauce itself.  Below is the baseline – but if you wanted to add different herbs (think tarragon or mint), different spices (think curry or cumin) you could take this in a ton of directions.  Have fun and enjoy!

Directions

Serves Four to Six
Time:  30 Minutes Preparation

2 ½ pounds red potatoes, cut into 1-inch cubes
2 tablespoons salt

Sauce:

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon finely minced fresh thyme
¾ teaspoon garlic powder
¾ teaspoon onion powder
Freshly chopped parsley for garnish

Method:

Add potatoes to a 3-quart sauce pan.  Add water to cover, salt and mix.  Cook over medium-high heat until potatoes are just fork-tender – or about 12 minutes.

Meanwhile, in a small bowl, make the sauce by combining mayonnaise, mustard, vinegar, salt, pepper, thyme, garlic and onion powders.  Mix until completely smooth.  Taste for seasoning and adjust accordingly.

When the potatoes are fork-tender (don’t let them go too long – they’ll become mashed potatoes), drain.  Add the potatoes back to the same pot and pour sauce over while still hot.  Mix completely, but gently – trying to not break up potatoes.  Cover with a cloth to keep them warm.  Don’t cover with a lid – it will cause too much condensation and make the potatoes too soggy and your sauce too runny.

Taste after about 10 minutes to see if you must add salt. Garnish with chopped parsley.  Serve warm or at room temperature.  These are also great then next day cold – straight out of the refrigerator!

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A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

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