When it comes to potato salad I like simple ingredients and slightly herby. I generally like olive oil based dressing over traditional Mayonnaise, but I went on a limb with this one. My herb garden is currently looking great this time of year and I am trying to incorporate as many fresh herbs in my cooking. First, I am not a gardener by any sense of the word, in fact I usually kill any plant that comes my way. I’ve found that I can keep (most) herbs alive since they don’t need much attention other than a water and occasional trimming when they bloom. One sunny Sunday afternoon I sat on the grass with my 18 month old daughter Claire and we picked and smelled different herb combos. I closed my eyes and imagined how these flavors would mesh with potatoes and a tangy dressing. In the end, Claire and I picked tarragon and chive. I liked the earthy slightly licorice taste of the tarragon mixed with the spicy oniony chive. I wanted to incorporate an acid, but didn’t want to stick with traditional pickles or vinegar found in normal potato salad, so I thought white wine? I decided to give it a whirl realizing that this would be a winner, or the absolute opposite. As I and it was a huge hit at our Sunday family dinner. We paired it with my dad’s smoked ribs (if I can ever replicate his recipe I will share!) and my
Made with Amore,
2 lbs Yukon gold potatoes
1/4 cup good quality mayonnaise
1/4 cup Greek yogurt
1 tablespoon white wine (or white cooking wine)
1 tablespoon dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons fresh chopped tarragon (can use dry)
,2 tablespoons fresh chopped chives (can use dry) salt and pepper to taste
- Make the dressing for the potatoes by mixing the mayo, yogurt, herbs, garlic and onion powders, wine, mustard, and salt and pepper in a medium mixing bowl until well incorporated. Cover with saran wrap and refrigerate.
- Bring a pot of SALTED (it should taste like the ocean) water to a boil
- Chop your potatoes into 1/2 inch cubes
- Add them to the boiling water and reduce to a simmer
- Simmer the potatoes for 10-15 minutes, or until they are tender when you pierce them with a fork or knife
- Drain the potatoes in a colander for a few minutes until they are dry
- Add the potatoes to a serving bowl and pour the dressing and toss while potatoes are still slightly warm. so they absorb the delicious sauce.
- Put in fridge for at least one hour and serve.
Serve at room temperature or cold. Enjoy!
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.