I love potato salad, no matter how it’s made. With mayo or oil, with olives or pickles, with hard-boiled eggs or without, with skins on or skins off – it doesn’t matter. Give me the potato salad. But, I’ve never had a potato salad with a nod to green goddess dressing until this one. If you like an herbed butter spread on French bread, this potato salad is for you.
As summer approaches, we’re all about the classic summer sides with a twist. Today, we’re featuring this potato salad along with some of our favorite summer sides featured in years past: Bacon Potato Salad and Butter Bean & Corn Salad. If you don’t like mayo, apologies, as today’s article may not be for you.
Herbed potato salad — try adding this to the middle of a shallow salad served with avocado, cucumber, onion, tomatoes and a bit of goat cheese. Delicious!
Herbed Potato Salad
This recipe was adapted from Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor by The Lee Bros., a cookbook that is currently living on my kitchen counter. It was first published eight years ago by the same brothers who won the 2007 James Beard Award for their Southern Cookbook.
Herbed Potato Salad Recipe
Ingredients
- 2 tablespoons kosher salt + 1 teaspoon plus more to taste
- 3 pounds red potatoes cut into 1/2 inch size pieces
- 1/2 cup mayo
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- A handful of fresh basil chopped
- A handful of flat leaf Italian parsley
- 2 tablespoons chopped tarragon
- 1 tablespoon lime juice
- 1 tablespoon white wine or champagne vinegar
- 1 teaspoon black pepper
Instructions
- In a large stockpot, add potatoes, 2 tablespoons of salt and water, enough to fully cover the potatoes, and bring to a boil over high heat. Cook for 6-7 minutes, or just fork tender.
- While waiting on the potatoes to cook, mix the mayo, sour cream, green onions, parsley, tarragon, vinegar, lime juice, 1 teaspoon of salt and black pepper in a food processor or blender (or mix by hand if you prefer, but if you do so, dice the herbs quite small).
- Drain the potatoes and then mix, while still hot, with half the dressing. Wait 15-20 minutes for the potatoes to come to room temperature. Serve immediately or cover and chill for up to two days. If you would like to toss in more dressing, do so, or keep the dressing for a salad or as an excellent dip for raw, fresh veggies.
Two other sides that are musts for warmer weather:
Bacon Potato Salad
For the person who thinks that everything is better with bacon … and mayo … this is your potato salad!
Bacon potato salad that is made, ideally, with different varieties of potatoes. For the full recipe, see here.
Butter Bean & Corn Salad
This is recipe for which I have received the most follow up emails from folks letting me know how much they adored this salad. Really. If you want a sure-to-please salad bursting with summer flavors, this is the one you want to make!
It’s just as pretty as it is tasty. Check out the full recipe here.
Summer is a-coming, and these recipes, on rotation in your kitchen, will have you embracing it each and every day.
Enjoy!
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