A bit of a twist, this classic potato salad adaptation from Good Housekeeping utilizes lots of fresh, tender herbs, and is a little more sophisticated looking than the typical bowl of potato salad.
The spuds are kept whole, but smashed with the bottom of a cup after cooking them in water. Then they get mixed with the mayonnaise mixture, spread onto a platter and capped with scallions, parsley and dill. While it may look like an overload of toppings, remember there aren’t any actually mixed into the potatoes (although I did reduce the amount of parsley down to about 2/3 cup).
Served at room temperature, it made a wonderful side to grilled bratwurst sausages and caramelized onions. Go ahead and cook the baby reds in the morning or the day before, and save yourself some time at dinner.
Herby Potato Salad
- 24 oz. baby red potatoes
- Kosher salt and pepper
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 1 1⁄2 Tbsp. prepared horseradish, drained
- 1 1⁄2 tsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 cup torn flat-leaf parsley leaves
- 2 Tbsp. chopped fresh dill
- 2 scallions, thinly sliced
- Flaky sea salt for serving
- Place potatoes in a medium pot and cover with cold water. Bring to a boil, add 1/2 tablespoon salt, reduce heat and simmer until just tender, 12 to 15 minutes.
- Drain and run under cold water for 30 seconds. Drain well and pat dry.
- On cutting board, gently flatten each potato with bottom of cup.
- While potatoes cook, in a small bowl whisk together mayonnaise, sour cream, horseradish, mustard, lemon juice and 1⁄2 teaspoon each salt and pepper until smooth.
- In a large bowl, gently toss potatoes with the dressing. On serving platter, arrange potatoes in single layer, drizzle with any remaining dressing and sprinkle with herbs and scallions. Add more salt and pepper, if desired.
Adapted from a recipe for Good Housekeeping Magazine
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